2 tablespoons olive oil
3 garlic cloves, peeled and minced
1 1/2 cups chicken stock
1 1/2 cups whole milk
1/2 pound uncooked penne pasta
2 tablespoons butter
2 ounces cream cheese, cut into small cubes
1 cup fresh Parmesan cheese
1/4 cup chopped sun-dried tomatoes
1 heaping cup chopped fresh spinach
Salt and pepper, to taste
Fresh basil, for garnish (optional)
Heat the olive oil over medium heat in a large skillet or sauté pan. Add in the garlic and cook for 1 minute. Add in the chicken stock, milk and pasta. Bring to a boil, lid and reduce heat to medium-low (or so that everything is just at a simmer). Cook for about 15 – 18 minutes or until pasta is just cooked. Stir once or twice while pasta is cooking. Remove lid. Stir in the butter and cream cheese until melted. Add in the Parmesan and stir. Stir in the sun-dried tomatoes and spinach. Season with salt and pepper as needed. Cook for a couple more minutes until spinach is just wilted. If things are too thick along the way, add in a little more milk or chicken stock.
Serve immediately. Garnish with additional Parmesan and/or fresh basil.