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Pasta with Browned Chicken and Broccoli

 

16 oz. spaghetti noodles, broken into 3rds
12 oz bag frozen broccoli florets
2 tablespoons butter
2 to 3 boneless, skinless chicken breasts, cut into thin strips
1/2 cup chopped onion
salt and pepper
Cavender's Greek Seasoning
1 can (10-3/4 oz.) condensed cream of chicken soup
1/2 cup milk
3/4 cup water
4 oz. cream cheese, cubed and softened
1/2 cup shredded cheddar cheese
1/2 cup Grated Parmesan cheese

Cook pasta according to package directions, adding broccoli to pasta cooking water during last 2 minutes; drain.

Meanwhile, in large skillet over medium heat, melt butter; add chicken and onion.
Season with salt, pepper, and Greek seasoning.
Cook until chicken is lightly browned and fully cooked.

In medium bowl, mix together soup, milk, water, cream cheese, and cheddar cheese. Add to chicken mixture.
Heat to boiling; reduce heat to low and continue to heat until cheeses are melted.
Remove from heat; stir in Parmesan cheese.

Toss hot pasta and broccoli with chicken and sauce.

 

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