Spaghetti Parmesan with Chicken and Spinach

Quick and easy to make at the last minute. Serve with Garlic bread or toast or rolls and a relish or olive plate or a green salad. We enjoy this when we have fresh spinach leaves from the garden.
Spaghetti Parmesan with Chicken and Spinach
12 Ounces Fresh Spaghetti -- or 8 ounces dry spaghetti
3 Tablespoons Butter -- or parsley butter
1 Teaspoon Garlic -- minced (optional)
1 Cup Heavy Cream
4 Ounces Parmesan Cheese -- freshly grated - divided
pinch Nutmeg -- optional
3/4 Cup Fresh Spinach – shredded
2 Cups Chicken -- cooked or 1 pint home canned chicken or turkey, drained
1. Cook the spaghetti; about 4-5 minutes from frozen or as package directs, until tender and not rubbery. Drain over shredded spinach in colander (this will just wilt the spinach).
2. Melt butter in the same large pan over medium heat. Add one cup of the heavy cream and HALF the cheese. Add nutmeg if desired.
3. Add the pasta and the chicken to the pan and toss over low heat until pasta is well coated - do not cook too long as pasta will absorb sauce quickly. Serve immediately, topped with remaining cheese.
Serves 6
*Use any kind of cooked chicken: canned and drained, poached, grilled, roasted or rotisserie or cook diced raw chicken quickly before you start the dish.  Diced ham will also work well.