Creamy Chicken With Pasta & Broccoli

[vindiesel]

Creamy Chicken With Pasta and Broccoli


<!-- YIELD -->Original recipe yield:
12 servings

<!-- TIMES --><TABLE id=times cellSpacing=0 cellPadding=0><TBODY><TR id=ctl00_CenterColumnPlaceHolder_rowPrep><TD>PREP TIME </TD><TD>15 Min</TD></TR><TR id=ctl00_CenterColumnPlaceHolder_rowCook><TD>COOK TIME </TD><TD>20 Min</TD></TR><TR id=ctl00_CenterColumnPlaceHolder_rowTotal><TD>READ Y IN </TD><TD>35 Min</TD></TR></TBODY></TABLE><!-- PHOTO CREDIT -->

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INGREDIENTS

• 1 pound uncooked spaghetti
• 1 pound broccoli florets
• 1 tablespoon margarine
• 1 pound skinless, boneless chicken breast halves - cut into strips
• 1/2 cup chopped onions
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2/3 cup milk
• 2/3 cup water
• 1 (3 ounce) package cream cheese, cubed and softened
• 3/4 cup grated Parmesan cheese

<!-- DIRECTIONS -->DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, and cook 4 minutes. Mix in the broccoli florets. Continue cooking 4 to 6 minutes, until spaghetti is al dente. Drain, and transfer to a large bowl.
2. Melt the margarine in a skillet over medium heat, and cook the chicken and onion 5 minutes, until chicken juices run clear and onions are tender.
3. In a bowl, whisk together the soup, milk, water, and cream cheese until smooth. Stir into the skillet with the chicken and onion, and bring to a boil. Reduce heat to low, and simmer 5 minutes, or until slightly thickened. Toss in the bowl with the spaghetti and broccoli to serve.

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<!-- NUTRITION BOX -->NUTRITION INFORMATION

Servings Per Recipe: 12
Amount Per Serving
Calories: 286

• Total Fat: 9g
• Cholesterol: 39mg
• Sodium: 386mg
• Total Carbs: 32.5g
• Dietary Fiber: 2.9g
• Protein: 18.5g