INGREDIENTS
2 cups
broccoli florets
1 tsp
butter
1 large
carrot
1 1/2 cups
cherry tomatoes
2 cups
cooked shredded chicken breast
12 oz
evaporated milk
1 tbsp
flour
1 tbsp
fresh thyme
2 medium cloves
garlic
1
juice of lemon
1/2
lemon
1/2 cup
monterey jack cheese
1 tsp
olive oil
1/4 cup
parmesan cheese
8 servings
salt and pepper
14 1/2 oz
spaghetti
1 large
yellow bell pepper