This is one of my favorite recipes to make. It's delicious and creamy withouth the fat. Also, quick and simple to make. There is no heavy cream or butter, so it really stays light. The trick is using a "cream of" soup. I prefer cream of celery since it is lighter. You could use chicken or mushroom too. Be careful of all the extra additives in these soups. I used Pacific Natural Foods Brand that I found at Whole Foods.
8 oz of whole wheat pasta (I use thin spaghetti)
1 lb of chicken tenders or breasts, cut into cubes
1 cup of broccoli
1/c of sliced onions
1 can cream of soup
1/2 cup of milk (I use almond milk)
1/2 cup of parmesan cheese (or whatever kind you like really)
1/4 tsp ground pepper or prefered spices
1.Prepare pasta according to directions. Add broccoli in during the last 4 min of cooking. Drain.
2. Cook chicken in skillet over med-high heat. Cook unti well browned, stir often. Add onions.
3. Add soup, milk, cheese, black pepper and pasta mixture to the skillet and stir well. Cook until mixture is hot and bubbling.
4. Enjoy! Add as many extra veggies as you want. Top with additional cheese if needed.