Whisk the cheese, skim milk and basil in a small bowl until smooth. Prepare pasta according to package directions. Drain thoroughly. Heat the chicken broth in the pot over medium heat to simmering. Add the mushrooms and simmer, uncovered, 2 minutes. Add the peas, goat cheese mixture and pasta and toss to coat until the cheese is melted and the pasta is coated with the sauce. Fold in the spinach. Check the seasoning. Divide the pasta among serving dishes, sprinkle each with chives and serve.
* Stem the spinach and/or arugula. Wash the greens in several changes of cool water to remove all dirt. Drain the greens well, preferably in a salad spinner. Stack several leaves and cut the crosswise into thin strips.
Nutritional Information Per Serving:
402 Calories; 18.7 g Protein; 67.6 g Carbohydrates; 6.5 g Fat;
10.2 mg Cholesterol; 335 mg Sodium; Calories from Fat 15%
