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Chicken Pasta Primavera

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

Cook spaghetti according to package directions. Meanwhile, in a

Printed from tasteofhome.com Sep 5, 2008

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Chicken Pasta Primavera cont.

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.