| 12 oz. | SAN GIORGIO Spaghetti, uncooked |
| 4 cups | Fresh or frozen broccoli florets |
| 1 tablespoon | Butter |
| 3/4 lb. | Boneless, skinless chicken breasts, cut into thin strips |
| 1/3 cup | Chopped onion |
| 1 can | (10-3/4 oz.) condensed cream of chicken soup |
| 1/2 cup | Milk |
| 1/2 cup | Water |
| 1 pkg. | (3 oz.) cream cheese, cubed and softened |
| 3/4 cup | Grated Parmesan cheese |
| | |
Prep Time: 10 minutes
Start to Finish: 20 minutes
Instructions:
1.Cook pasta according to package directions, adding broccoli to pasta cooking water during last 2 minutes; drain. Meanwhile, in large skillet over medium heat, melt butter; add chicken and onion.
2. Cook 4 minutes or until chicken is no longer pink.
3. In medium bowl, whisk together soup, milk, water and cream cheese until smooth; add to chicken mixture. Heat to boiling; reduce heat to low.
4. Simmer until chicken is thoroughly cooked. Remove from heat; stir in Parmesan cheese.
5. Toss hot pasta and broccoli with sauce.
Makes 9 servings (1 cup each).
*You can also make this recipe with reduced fat soup, milk, and cream cheese to cut down the calories.