Creamy Chicken and Broccoli with pasta

• 1 pound uncooked pasta (spaghetti works well or egg noodles)
• 2 cloves garlic (crushed)
  
• 4 cups broccoli florets
• 1 tablespoon margarine/butter
• 1 pound skinless, boneless chicken - cut into strips (I used chicken tighs)
  
• 1/2 cup chopped onions
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2/3 cup milk
• 2/3 cup chicken broth
  
• 1 (3 ounce) package cream cheese, cubed and softened
• 1 cup grated Parmesan cheese
• italian seasoning to suit you taste
  

1. Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, and cook 4 minutes. Mix in the broccoli florets. Continue cooking 4 to 6 minutes, until spaghetti is al dente. Drain, and transfer to a large bowl.
2. Melt the margarine in a skillet over medium heat, and cook the chicken, 1 clove garlic and onion 5 minutes, until chicken juices run clear and onions are tender.
3. In a bowl, whisk together the soup, milk, chicken broth, 1 clove garlic, and cream cheese until smooth. Stir into the skillet with the chicken and onion, and bring to a boil. Reduce heat to low, and simmer 5 minutes, or until slightly thickened. Toss in the bowl with the spaghetti and broccoli to serve.