Chicken Spaghetti

Malzemeler

• 1/4 tsp dried parsley flakes
• 1/4 tsp Italian seasoning
• 1 tbsp canola oil
• 8 oz Velveeta cheese
• 13 1/4 oz whole wheat spaghetti
• 1 cup low sodium chicken broth
• 14 oz broccoli florets
• 16 oz broccoli cuts
• 23 fl oz cream of chicken soup
• 1 1/2 lbs boneless, skinless chicken breast
• 1/4 tsp dried basil leaves
• 1/4 tsp oregano leaves

Talimatlar

1. Boil spaghetti according to directions.
2. Meanwhile, cut chicken into 1" bite size pieces and Velveeta into 1" pieces.
3. In a large pan, heat oil over medium-high heat cook chicken until no longer pink.
4. Add soup, broccoli, chicken broth, spices, and Velveeta. Lower heat to simmer and heat through. If the sauce is too thick for your liking, then add 1/4 cup water.
5. Once the pasta is done, pour chicken mixture over and stir to combine. Serve.