Creamy Chicken Spaghetti

• 8 oz. spaghetti, uncooked
• 2 cups fresh or frozen chopped broccoli
• 1-1/4 lb. boneless skinless chicken breasts, cut into strips
• 1/2 lb. (8 oz.) VELVEETA, cut up
• 1 can (10-3/4 oz.) condensed cream of mushroom soup
• 1/2 cup milk

1. Cook pasta in large saucepan as directed on package, adding broccoli to the cooking water for the last 5 minutes of the pasta cooking time; drain.
2. Cover to keep warm.
3. Spray large skillet with cooking spray.
4. Add chicken; cook and stir 4 to 5 minutes on medium-high heat or until chicken is cooked through.
5. Add VELVEETA, soup and milk; mix well.
6. Reduce heat to low; cook until VELVEETA is completely melted, stirring frequently.
7. Add pasta; toss to coat.

broccoli, boneless skinless chicken breasts, velveeta, condensed cream, milk

Taken from www.kraftrecipes.com/recipes/creamy-chicken-spaghetti-57507.aspx (may not work)