Chicken & Spinach Tetrazzini

8 oz. uncooked spaghetti3 tbs. margarine or butter1 lb. boneless, skinless chicken breast, cubed1 large carrot, cut into 1/4-inch slices1/4 c. chopped onion1 garlic clove, minced2 tbs. all-purpose flour1/2 tsp. salt1/4 tsp. dried oregano leaves1/4 tsp. dried basil leavesDash pepper

2 c. milk

1/2 c. grated Parmesan cheese

1 c. fresh spinach leaves, chopped

1 tbs. grated Parmesan cheese

Cook spaghetti to desired doneness as directed on package. Drain.

Meanwhile, melt margarine in large saucepan over medium heat. Add chicken and carrots; cook until chicken is done. Remove chicken and carrots from saucepan. Add onion and garlic; cook 2 to 3 minutes or until tender. Stir in flour, salt, oregano, basil and pepper; cook until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens.

Add 1/2 c. cheese, chicken, carrots, and spinach; cook 2 to 3 minutes or until spinach is wilted, stirring constantly.

Serve chicken mixture over spaghetti. Sprinkle with 1 tbs. cheese.

(adapted from Pillsbury's 30-Minute Meals)