Chicken Spaghetti

Ingrédients

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

Directives

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.