1 (7 ounce) bottle spaghetti sauce
1 (3 ounce) package cream cheese, softened
1 (10.75 ounce) can condensed chicken, milk, and water
2 cups chicken broth
salt and pepper to taste
In a tiny saucepan over low heat combine the spaghetti sauce and cream cheese; stir. Bring to a boil, then reduce heat and simmer for 20 minutes, adding chicken broth during the last 5 minutes of the cooking time.
After the pasta and fish is done, season with salt and pepper to taste. If the meat floats to the top, add more sauce and more broth. Adjust the heat with more salt or broth.