Mom's Chicken Vegetable Alfredo

• 6 ounces spaghetti
• 2 cups fresh broccoli florets
• 2 cups sliced carrots
• 2 tablespoons margarine
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 tablespoons flour
• 2 teaspoons chicken broth
• 12 teaspoon salt
• 14 teaspoon pepper
• 2 cups milk
• 1 (12 1/2 ounce) can canned chicken
• 1 (8 ounce) container sour cream
• 13 cup parmesan cheese

1. Cook spaghetti.
2. Meanwhile, in a medium saucepan, boil 4 cups of water.
3. Add broccoli and carrots; return to boil.
4. Reduce heat; cook about 5 more minutes until crisp tender.
5. Drain.
6. Melt margarine in a large pan.
7. Add onion and garlic powder.
8. Stir in flour, chicken broth, salt and pepper.
9. Gradually stir in milk.
10. Cook until mixture boils and thickens, stirring constantly.
11. Stir in veggies, chicken, sour ceram and 1/4 cup of the Parmesan cheese.
12. Cooke until heated, but DO NOT BOIL.
13. Drain spaghetti.
14. Add to vegetable mixture.
15. Toss to mix.
16. Sprinkle with remaining cheese.

spaghetti, fresh broccoli florets, carrots, margarine, onion powder, garlic, flour, chicken broth, salt, pepper, milk, chicken, sour cream, parmesan cheese

Taken from www.food.com/recipe/moms-chicken-vegetable-alfredo-294410 (may not work)