8 ounces uncooked spaghetti ( I used Whole Wheat thin spaghetti)
1-1/2 cups broccoli cuts
1/2 cup julienned sweet red, yellow and/or green pepper (I used all 4 sweet bell peppers)
1/4 cup coarsely chopped onion
1/2 pound chicken, cut into 1/2-inch slices
1/4 cup water (I used chicken broth)
3/4 cup evaporated milk (I used half & half)
2 tablespoons butter
1/2 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
In a Dutch oven, cook spaghetti according to package directions, adding broccoli, pepper and onion during the last 4 minutes. (it’s easier than using another pan to steam the veggies up)
Meanwhile, in a large skillet, bring chicken and water (chicken broth) to a boil. Reduce heat; cover and simmer for 7-8 minutes or until heated through. Add the milk, butter and Italian seasoning; cook and stir until butter is melted.
Drain spaghetti and vegetables; return to the pan. Add cheese and sausage mixture; toss to coat.
Super easy, and the kids eat this fast 🙂