4cupfresh or frozen broccoli florets,
1tablespoonbutter or margarine,
3/4poundboneless, skinless chicken breasts, cut into thin strips,
1(10.75) ounce cancondensed cream of chicken soup,
1(3 ounce) packagecream cheese, cubed and softened,
3/4cupgrated parmesan cheese,
1Cook pasta according to package directions, adding broccoli to pasta cooking water during the last 2 minutes; drain.
2Meanwhile, in a large skillet over medium heat, melt butter; add chicken and onion. Cook 4 minutes or until chicken is no longer pink.
3In a medium bowl, whisk together soup, milk, water and cream cheese until smooth; add to chicken mixture.
4Heat to boiling; reduce heat to low.
5Simmer until chicken is thoroughly cooked. Remove from heat; stir in Parmesan cheese. Toss hot pasta and broccoli with sauce.
No Nutritional Information Available