1 pkg frozen Spinach & Artichoke Dip 2 cups sliced fresh mushrooms 1 small shallot chopped fine 2 tsp Extra Virgin Olive Oil 1 pkg Wheat Spaghetti 1 to 2 cups chopped left over cornish game hen (or white meat chicken) Cook spaghetti according directions. Leave in water until ready to use. Prepare Dip according package directions. Sautee shallots in Olive Oil when translucent, add mushrooms and cook until mushrooms are almost done. Add Chopped cornish hen (or chicken) Add Spinach Artichoke Dip to mushrooms and stir. Remove from heat. Place spaghetti on platter and cover with the Spinach & Artichoke mixture. Serve with grated Parmesan cheese and a salad.