Chicken Pasta Primavera
Light & Tasty
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Canned soup, frozen vegetables and other kitchen staples bring this popular family meal together in no time. Simply add a green salad and some garlic bread, and dinner is ready.
SERVINGS: 6
CATEGORY: Main Dish
METHOD:
TIME: Prep/Total Time: 20 min.
Ingredients:
- 6 ounces uncooked spaghetti
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 3/4 cup water
- 1 tablespoon lemon juice
- 1-1/2 teaspoons dried basil
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (16 ounces) frozen California-blend vegetables, thawed
- 4 cups cubed cooked chicken breast
- 3 tablespoons grated Parmesan cheese
Directions:
Cook spaghetti according to package directions.
Meanwhile, in a large saucepan, combine the soup, water, lemon juice, basil, garlic powder, salt and pepper. Stir in vegetables; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until vegetables are tender.
Stir in chicken; heat through. Drain spaghetti; add to chicken mixture and toss to coat. Sprinkle with Parmesan cheese. Yield: 6 servings.