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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 ½ cup chopped onions 1 (10.75 ounce) can condensed cream of chicken soup ⅔ cup milk ⅔ cup water 1 (3 ounce) package cream cheese, cubed and softened ¾ cup grated Parmesan cheese

Nutrition Info

280.3 calories carbohydrate: 33 g cholesterol: 38.4 mg fat: 8.5 g fiber: 2.7 g protein: 17.7 g saturatedFat: 3.6 g servingSize: - sodium: 313.5 mg sugar: 1.8 g transFat: : - unsaturatedFat: : -

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.
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.
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.

12 servings

A delicious creamy dish made with chicken, cream cheese, spaghetti, and broccoli. A favorite with kids and adults alike!