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Chicken Pasta Primavera
SUBMITTED 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."
RECIPE RATING:
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PREP TIME
5 Min
COOK TIME
15 Min
READY IN
20 Min
SERVINGS
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Servings
US
METRIC
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
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DIRECTIONS
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.
Stir in chicken; heat through. Drain spaghetti; add to chicken mixture and toss to coat. Sprinkle with Parmesan cheese.
FOOTNOTE
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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REVIEWS
Reviewed on Jun. 14, 2007 by apryllshowers
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apryllshowers
Jun. 14, 2007
Quickest meal ever. I used perdue roasted chicken shortcuts and cream of chicken soup with herbs. This recipe was very easy to make on weeknight and whole family loved it.
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2 users found this review helpful
Quickest meal ever. I used perdue roasted chicken shortcuts and cream of chicken soup with...
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Reviewed on Mar. 3, 2008 by Rachel Emily
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Rachel Emily
Mar. 3, 2008
This recipe is MUCH better if you use regular (not low-fat) Cream of Mushroom soup instead of the reduced fat Cream of Chicken. The soup/sauce ends up being enough for at least 4 portions, so the amount of fat per serving is minimal anyway. I have made this recipe both with regular soup and low-fat - and I will certainly be sticking to the "regular" variety! It's certainly tasty for a quick and easy dinner. (I used whole wheat fusilli for the pasta.)
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This recipe is MUCH better if you use regular (not low-fat) Cream of Mushroom soup instead of...
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Reviewed on Feb. 18, 2008 by Karen
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Karen
Feb. 18, 2008
I chose this recipe as I wanted a healthy dish that was quick and easy to make. This was certainly quick and easy to make and was tasty. I'll definitely make it again.
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I chose this recipe as I wanted a healthy dish that was quick and easy to make. This was...
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Reviewed on Jul. 2, 2007 by airienette
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airienette
Jul. 2, 2007
I used a full cup of sweet white wine instead of water and it turned out pretty good. I also baked my chicken before hand in an olive oil and cream of chicken soup mixture for about an hour on 300. I simmered my sauce for about an hour while my chicken was baking and it thickened up nicely. All together a hit! Could have used a bit more zip.
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I used a full cup of sweet white wine instead of water and it turned out pretty good. I also...
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