Mississippi Chicken

I developed this recipe after eating a fabulous meal at Michael's Restaurant in Agawam, MA. Basically, it's an alfredo sauce with a few additions. Although it has diced jalapenos in it, you can decide for yourself if you want them. I usually separate some of the sauce (for the little boys) before adding them.

1 stick butter
2 cloves chopped garlic
1/4 tsp white pepper
3 C heavy cream
1 C whole milk
1/2 C grated Parmesan cheese
3/4 C Mozzarella cheese
1 package sliced mushrooms
fresh spinach
diced grilled chicken (easy to cook ahead...or you could use rotisserie chicken)
Chopped jalapenos (I use around 1 T)
1 pound angel hair pasta (or whatever kind you prefer)

Saute mushrooms in 1 T butter and put aside. Melt remaining butter in skillet. Add the garlic. cream, milk, white pepper. Bring to a simmer and stir often. Add the Parmesan cheese and simmer the sauce for 10 minutes or until the sauce has thickened and is smooth. Add the Mozzarella cheese and stir until smooth. Stir frequently. Add the fresh spinach. After it wilts, add the mushrooms, diced chicken and jalapenos. Simmer for another 10 minutes. Serve over cooked pasta.