You will need:
1 6-pack Perdue Chicken Thighs ($1.26)
1 box Market Pantry Whole Wheat Thin Spaghetti ($1.09)
2 16oz bags Market Pantry Broccoli Cuts ($0.99 each)
1 jar Archer Farms Basil Pesto Alfredo Sauce ($2.99)
2 cups spaghetti cooking water reserved
Fill a large pot 3/4 full of water and put over high heat on the stove. Cut the chicken thighs into bite-sized cubes and then season liberally with salt and pepper. Cook thighs in a skillet with a a small bit of oil then set to the side. When the large pot begins to boil salt heavily and add the two bags of broccoli (bring back to a boil) and cook for 6-7 minutes. If the pot is large enough you can also add the spaghetti at this step. If not, cook the broccoli, use a handheld strainer to remove it then add the spaghetti to the boiling water. Cook 6-7 for listed spaghetti or follow the box if using a different brand. Before you drain the spaghetti reserve 2 cups of the cooking water. Drain spaghetti and add it, the broccoli, and the chicken back into the large pot. Pour Pesto Alfredo over the top and mix in. If you need to thin the sauce add the reserved pasta water as needed.