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Chicken Tetrazzini with a Twist

By: Campbell's Kitchen  
"Chunk chicken, corkscrew pasta, zucchini, carrot and onion are melded together with a creamy mushroom sauce and Parmesan cheese. Stirred together in one pot, this is an easy and satisfying dish."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 99 people have saved this

Prep Time:
10 Min
Cook Time:
25 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 3 cups uncooked corkscrew-shaped pasta
  • 1 medium zucchini, shredded
  • 1 medium carrot, shredded
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 (10.75 ounce) can Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
  • 1/4 cup milk
  • 1/4 cup low-fat sour cream
  • 2 tablespoons grated Parmesan cheese
  • 2 (4.5 ounce) cans Swanson® Premium Chunk Chicken Breast in Water, drained

Directions

  1. Cook pasta according to package directions, omitting salt. Add zucchini and carrot for last 1 minute of cooking time. Drain in colander.
  2. Heat oil in same saucepot. Add onion and cook until tender. Add soup, milk, sour cream, cheese, chicken and pasta mixture. Heat through.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 340 | Total Fat: 9.7g | Cholesterol: 41mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2009 by Linda Palacios 
Quick, easy and delicious. I like that the ingredients are all common kitchen staples. I... MORE

 
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