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

Pasta Primavera with Chicken Recipe

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.

Full-Bodied White Wine

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

Reviews for Pasta Primavera with Chicken

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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