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