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Pasta Primavera with Chicken

 Pasta Primavera with Chicken
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.
6 ServingsPrep/Total Time: 20 min.


  • 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 cheese. Yield: 6 servings.
Nutritional Facts: 1-1/3 cups equals 342 calories, 5 g fat (2 g saturated fat), 78 mg cholesterol, 526 mg sodium,

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Pasta Primavera with Chicken (continued)

Nutritional Facts: 36 g carbohydrate, 4 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.