Bring a large pot of water to the boil and cook pasta. Drain and set aside.
In a large deep frypan, heat oil over medium-high heat and cook the chicken and onion for 5 minutes. Then add the McCormick Garlic Powder, Thyme Leaves and Ginger Ground. Season to taste with McCormick Sea Salt and Black Pepper and then pour in wine, cooking for a further 5 minutes until the wine starts to evaporate and sauce thickens. Add cream, baby spinach leaves and eggs. Toss in spaghetti.
Serve with grated parmesan and sprinkle with extra Thyme Leaves.