This was excellent with my adjustments and two of the suggestions of others as well. I am among those that find many recipes bland as well as I greatly appreciate how the quality of ingredients used makes a HUGE difference and so I upgrade whenever I can. As for parmesan, I never use anything but Reggiano (would any self-respecting cook or foodie? :-)) Okay: Pounded chicken breasts to even and marinated for a short time in garlic-italian salad dressing. Used Reggiano and added basil, oregano (dry) and white pepper to a 1 tsp of Italian seasoning. Substituted the following because they were on hand: combination onion & shallots for green onions and more than recipe calls for; several cloves of garlic minced; 1/2 can of fire-roasted tomatoes in lieu of peppers (though would like to try the peppers next time.) Added salt to wilted spinach; used a big Costco container of fresh baby spinach. Served over whole-wheat spaghattini which I added garlic powder (ran of time!) and olive oil to. I am so glad I used more spinach, it would have been more like a garnish otherwise. The moisture from all the spinach is probably why I didn't miss using more milk, though note that as others have said it is definitely not a sauce for pasta, it is a "saucy" topping. It was delicious.

Reviewed On: May 12, 2009