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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:

Read Reviews (4)

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PREP TIME	5 Min
COOK TIME	15 Min
READY IN	20 Min

SERVINGS

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Servings
USMETRIC

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

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

Quickest meal ever. I used perdue roasted chicken shortcuts and cream of chicken soup with... MORE

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

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

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