1 pound spaghetti noodles
1 pound chicken thighs, cut into bite size pieces
1C frozen corn
1/2 dehydrated carrots, rehydrated (or 1 C sliced carrots)
1 can cream of (whatever you like) soup
2 tbsp butter
Boil water and cook pasta according to package directions.
Cook chicken in butter until cooked through. Season liberally-it's the only chance you'll get to season the chicken. I used KICKEN CHICKEN seasoning from Weber. But you can use whatever spice blend you like best. Once chicken is cooked remove it from pan onto a plate and set aside. Add soup and milk to pan and heat through. Add corn, carrots and chicken and cook until warm and bubbly. Let stand for 10 minutes.
Drain pasta and top with sauce. Serve with another veggie and viola! dinner is served!!