Heat the Stork Margarine in a large saucepan. Add the onion and chorizo, and cook for 8-10 minutes on medium heat until the onion has softened. Add the garlic and continue to cook for further 2-3 minutes.
Add the Knorr Chicken Stock Pot and cream. Cook gently on medium heat for 4-5 minutes until the sauce starts to thicken. Add the cream cheese and stir well. Add the shredded chicken, tomatoes, cooked spaghetti and parsley. Mix together well and remove from heat.
Place into bowls, sprinkle with Parmesan (or Cheddar) and serve with plenty of Robertsons Freshly Ground Black Pepper.