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Chicken Pasta Primavera

By: Margaret Wilson  
"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."

Rating: This weblink has been rated 10 times with an average star rating of 4.0 Read Reviews (7)

Rate/Review | 494 people have saved this

Prep Time:
5 Min
Cook Time:
15 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 6 ounces uncooked spaghetti
  • 1 (10.75 ounce) can 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 (16 ounce) package frozen California blend vegetables, thawed
  • 4 cups cooked, cubed chicken breast
  • 3 tablespoons grated Parmesan cheese

Directions

  1. Cook spaghetti according to package directions. Meanwhile, in a 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 Parmesan cheese.

Footnotes

  • Nutritional Analysis: 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 very lean meat, 2 starch, 1 vegetable.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2007 by apryllshowers 
Quickest meal ever. I used perdue roasted chicken shortcuts and cream of chicken soup with... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 21, 2008 by Sarah 
This came out pretty good. My chicken came out a little dry, but I think that's because it got... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 2, 2007 by airienette 
I used a full cup of sweet white wine instead of water and it turned out pretty good. I also... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 5, 2009 by Mellie08 
Loved it! I didn't have california mix so I used regular mixed veggies, which probably took... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2008 by kallen1206 
Making this recipe for my family did not enhance my reputation in the kitchen with my kids! ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2008 by Rachel Emily 
This recipe is MUCH better if you use regular (not low-fat) Cream of Mushroom soup instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 18, 2008 by Karen 
I chose this recipe as I wanted a healthy dish that was quick and easy to make. This was... MORE

 
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