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Categories:Viewed: 59 - Published at: 6 years ago
Ingredients
- 8 ounces uncooked dried spaghetti, broken in half
- 1 tablespoon Land O Lakes Butter
- 1/2 pound boneless skinless chicken breast halves, cut into 1-inch pieces
- 1 tablespoon dried Italian herb seasoning*
- 1 teaspoon finely chopped fresh garlic
- 2 (14 1/2-ounce) cans low sodium chicken broth
- 1 (16-ounce) package frozen vegetable combination
- 1 (15-ounce) can cannellini beans, rinsed, drained
Method
- Cook spaghetti according to package directions.
- Rinse with cold water.
- Drain well.
- Meanwhile, melt butter in 4-quart saucepan until sizzling; add chicken, herb seasoning and garlic.
- Cook over medium-high heat, stirring occasionally, 5-6 minutes or until chicken is no longer pink.
- Add broth, vegetables and beans.
- Continue cooking, stirring occasionally, 8-10 minutes or until heated through.
- Remove from heat; let stand to cool 15 minutes.
- To serve, divide spaghetti among 6 individual microwave-safe resealable plastic food bowls; evenly divide chicken mixture over spaghetti.
- Cover; freeze until serving time.
- May be frozen up to 3 months.
- *Substitute 3/4 teaspoon each dried basil leaves, dried marjoram leaves and dried oregano leaves, and 1/4 teaspoon rubbed sage.
