1. In a non-stick skillet heat the olive oil over medium-high heat & add the chopped garlic and cook till golden brown.
2. Add the chicken stock, milk, butter, and whole wheat spaghetti. Season with salt and pepper, to taste.
3. Bring to a boil and then reduce the heat. Simmer for 10-12 minutes, stirring occasionally, until most of the liquid is absorbed and pasta is al dente. Add in the parmesan, dried Italian herbs and cream just until heated through. If required, add more milk to get the desired consistency.
4. Garnish with fresh parsley leaves and serve immediately.

Enjoy your meal!