Not-So-Creamy Spinach Alfredo

I love the frozen Bertolli pasta meal Chicken Florentine & Farfalle and I've been trying to recreate it at home. I didn't think it would be too hard, I just needed a creamy Alfredo-type sauce. I found a recipe and this is what ensued: Looks scrumptious, doesn't it? {heavy sarcasm} I'm pretty sure things went badly because I used whole milk and butter instead of cream. Let me share this tragedy with you.

Not-So-Creamy Sauce:

4 cloves of garlic, minced

4 tablespoons butter

2 tablespoons olive oil

2 cups whole milk

10 oz package frozen spinach, thawed and drained

parmesan & mozzarella cheeses

cooked pasta

.

Melt butter with olive oil. Add garlic and cook for a couple of minutes. Add milk and simmer. Start getting nervous when the butter doesn't combine with milk and the sauce refuses to thicken. Think that the parmesan will save the sauce. Add it and the spinach. Watch it get worse. Desperately ask your husband for suggestions. Listen to his idea and throw in a bunch of mozzarella. Once the spinach and cheeses have clumped together, toss with pasta. Choke it down while apologizing profusely. Try to believe your husband when he says that it tastes fine.

Enjoy......or not.