Greek Spaghetti with Spinach (shared by Laura Jean Weatherman)

My friend, Laura Jean Weatherman, shared a recipe of hers that she had created after accidentally losing the page with the second half of a recipe for Greek Spaghetti with Spinach.  Her unique and original recipe is shown below, which is what I used to create our dinner tonight.  My only additions were chopped red peppers, fresh rosemary, and some Havarti cheese sprinkled on top after assembly (my changes shown with a *).
This is a MUST have recipe and I know it will be on our monthly menu!

Greek Spaghetti
• 1 package (16oz) spaghetti *you may not use this much, but see idea at bottom for remaining spaghetti
• 4 cups cubed or sliced cooked chicken breast (or approx. 2-3 large breasts) *seasoned with garlic powder and fresh rosemary
• 1 - 10 3/4 ounce can cream of chicken soup, undiluted
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1-2 bags fresh spinach (already cleaned and ready to eat) 
* 2 TBS butter
* 1 TBS olive oil
• 3 celery ribs chopped
• 1 small onion chopped
• 2-3 cloves garlic chopped
* 1/2 red bell pepper, chopped
* shredded Havarti cheese
* fresh rosemary sprigs

Cook spaghetti (approx. 7 minutes) and strain then set aside.  In the pot you cooked the spaghetti (because I hate using lots of pots, ugh, cleaning), heat the butter and olive oil over medium high heat and add the chopped celery, onion, garlic and red pepper.  Sautee for approximately 4 to 5 minutes, just enough to soften the vegetables just a bit.

Add a bag of fresh leaf spinach (cleaned and ready to cook) and cook for about 2-3 minutes (just long enough to soften the spinach ...it will cook down VERY quickly!!)

In a bowl, combine the soup, sour cream, and mayonnaise then add the mixture to the pot and stir well to warm all ingredients. After you've combined everything, throw in a few more handfuls of fresh spinach and stir again, keeping the last added spinach a little "crunchy".

Toss in the spaghetti noodles a little at a time until you have a nice creamy consistency. (the sauce will thicken a little as it cools, so use just enough spaghetti without going overboard).  Add the cooked chicken and top with a few sprigs of fresh rosemary and shredded Havarti cheese (or a cheese of your choice such as Parm, Mozz, etc.).  Serve in a big pretty bowl along with a nice salad and garlic bread.  YUM!!

For the leftover spaghetti noodles, try cooling them and adding some chopped tomatoes, cucumber and onion.  Pour on some Italian dressing and let it sit overnight for a great lunchtime "pasta salad".

Enjoy!!!