 |
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 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.
|
Printed from tasteofhome.com Sep 5, 2008Copyright Reiman Media Group, Inc © 2008 |