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Pasta Primavera with Chicken Recipe
Pasta Primavera with Chicken Recipe photo by Taste of Home

Pasta Primavera with Chicken Recipe

Read Reviews (3)
4.25 3
Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

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

Nutritional Facts

1-1/3 cups equals 342 calories, 5 g fat (2 g saturated fat), 78 mg cholesterol, 526 mg sodium, 36 g carbohydrate, 4 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable.

Directions

  1. 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.
  2. Stir in chicken; heat through. Drain spaghetti; add to chicken mixture and toss to coat. Sprinkle with cheese. Yield: 6 servings.
Originally published as Chicken Pasta Primavera in Light & Tasty June/July 2005, p29

Nutritional Facts

1-1/3 cups equals 342 calories, 5 g fat (2 g saturated fat), 78 mg cholesterol, 526 mg sodium, 36 g carbohydrate, 4 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Pasta Primavera with Chicken(3)

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 23, 2013

Good even the kids enjoyed it.

MY REVIEW
Reviewed Jun. 16, 2011

I made this for dinner last night and we loved it. It was flavorful, hearty and nuritious. I left out the lemon juice which would have brightened the flavor and stirred in the parmesan. I will definiely make this again.

MY REVIEW
Reviewed Jun. 2, 2011

it wasnt bad but lacked some flavor. i tweaked it by cooking some onions and fresh garlic with the chicken breast and adding a few dashes of franks hot sauce into the sauce. flavor achieved! i cut and steamed fresh broccoli, carrots and cauliflower to use up some community co-op produce. also i changed the pasta to garden rigatoni and used coconut milk rather than water. i know, its like this is a whole new recipe, not much of a review, sorry.

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