8 ounces uncooked dried spaghetti, broken in half
1/2 pound boneless skinless chicken breast halves, cut into 1-inch pieces
1 tablespoon dried Italian herb seasoning*
1 teaspoon finely chopped fresh garlic
2 (14 1/2-ounce) cans low sodium chicken broth
1 (16-ounce) package frozen vegetable combination
1 (15-ounce) can cannellini beans, rinsed, drained
Cook spaghetti according to package directions. Rinse with cold water. Drain well.
Meanwhile, melt butter in 4-quart saucepan until sizzling; add chicken, herb seasoning and garlic. Cook over medium-high heat, stirring occasionally, 5-6 minutes or until chicken is no longer pink.
Add broth, vegetables and beans. Continue cooking, stirring occasionally, 8-10 minutes or until heated through. Remove from heat; let stand to cool 15 minutes.
To serve, divide spaghetti among 6 individual microwave-safe resealable plastic food bowls; evenly divide chicken mixture over spaghetti. Cover; freeze until serving time. May be frozen up to 3 months.
*Substitute 3/4 teaspoon each dried basil leaves, dried marjoram leaves and dried oregano leaves, and 1/4 teaspoon rubbed sage.
To reheat, thaw frozen serving in refrigerator 8 hours or overnight. Keep refrigerated until ready to microwave. To cook, loosely cover microwave container. Microwave on Medium-high (70% power) 3-4 minutes or until heated through.