1 lb. chicken, grilled, cut into strips 2 C broccoli florets 1 can (10 3/4 oz) reduced-fat, condensed cream of chicken soup, undiluted 1 large carrot julienned 1/2 C skim milk 1/4 C grated parmesan cheese 1 clove garlic 1/8 t pepper 3 C whole wheat spaghetti, cooked
In large sauce pan, combine broccoli, soup, carrot, milk, cheese, garlic, and pepper. Cook, uncovered, over medium heat until vegetables are tender, about 12 minutes. Serve sauce over spaghetti and top with chicken strips.
This is a great recipe! It really hit the spot when I was looking for something creamy and delicious. I also added tomatoes and mushrooms. Really, any vegetable can be substituted or added to cater to each person's individual tastes.