Campbell's® Healthy Request® Chicken and Pasta Primavera Recipe -
Campbell's(R) Healthy Request(R) Chicken and Pasta Primavera Recipe
  • READY IN 20 mins

Campbell's® Healthy Request® Chicken and Pasta Primavera

Recipe by  

"Cheesy broccoli sauce, tender egg noodles and chicken are stirred together for a delicious, one-dish supper."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • COOK

    20 mins

    20 mins


  1. Mix soup, milk, cheese, garlic powder and vegetables in saucepan. Heat to a boil. Cover and cook over low heat 10 minutes or until tender-crisp.
  2. Add chicken and heat through. Serve over spaghetti.
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Reviews More Reviews

Most Helpful Positive Review
May 19, 2009

Great recipe! Very yummy!!!Modified it, didn't use frozen veggies. Instead, sauteed 1/2 cup of chopped onions, 1 tsp crushed garlic, about 3 to 4 cups of fresh sliced mushrooms for a few min. Drained all the liquid added the raw chicken and cooked for about 3 minutes. Then, I added almost 1/2 cup of parmesan cheese, milk (with 1 - 2 tsp of corn starch mixed in as I didn't know if it would be thick enough) and cream of chicken soup, as I didn't have mushroom soup on hand, mixed it really well. Added drained spaghetti (cooked just past the al dente stage or about 3 minutes less cooking time) and cooked until hot. Then I placed it in a 8" x 8" glass cooking dish that had been sprayed with vegetable spray. Placed crack pepper on top as well as about 1 to 2 tbsp of parmesan cheese and put in the oven for about 10 min. on 350 degrees & then broiled it for about 5 min. until the top was browned & the noodles came out crispy on top. This is a great dish where you can double the size, use as a make ahead meal & freeze it without baking and also put in smaller containers to reheat for lunch - much better & cheaper than the frozen store bought stuff. Just serve with a side salad, dinner roll and some dairy product and what a healthy meal. If you're a cheese lover like hubby & I , just watch the calories, I used a light version of parmesan. Recipe is a definite keeper! Off to the store to get more soup, chicken & mushrooms so I can make ahead to put in the freezer! Thanks! Note: If f

Most Helpful Critical Review
May 13, 2009

... egg noodles ... ?? The recipe ingredients says spaghetti and the two are actually NOT the same (egg noodles are something used in Asian cookery so I assume that the pasta is what was meant to appear in the ingredients list)? Anyway - please, please consider using salty in cooking the pasta. It is still healthy as the salt merely flavours the cooking water and provides a hint of seasoning ... without it this recipe is too bland and could really do with something to flavour it. Alternatively, use a little homemade stock to cook the pasta.

Feb 07, 2011

well i just got done making this for dinner tonight on 2/5/2011 and gave it 4 stars because it lacks this is ok BUT with modifications it is good but you need to up the garlic powder and it does need salt and definitely more Parmesan cheese so i say go by taste that's what i did or you will not like it because it is a little too bland without seasoning....oh and i used fettuccine noodles and not egg noodles to get the sauce to stick better to the noodles. And for my frozen vegetable blend i used the frozen California blend of carrots,broccoli, and cauliflower. I also still used cream of mushroom soup it called for but i used two cans and more milk to make it creamier.

May 28, 2009

This was Great I put more Parmesan cheese and real garlic, instead of powered. My hard to please family had 2 servings.

May 18, 2009

I cooked the chicken in a skillet first with a light spray of Pam. Removed the chicken, and then cooked the sauce and veggies (fresh veggies) in the same pan. It helped with the flavor, but was still a little bland. Added parmesan to garnish. I think with a few modifications this recipe could be a real winner.

Jul 20, 2011

a very nice, quick dinner with lots of options for substitutions! add a little garlic and hot sauce next time! lovely meal

Jun 30, 2009

I also doubled the soup

Mar 18, 2011

Not so good but edible


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  • Calories
  • 461 kcal
  • 23%
  • Carbohydrates
  • 53.4 g
  • 17%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 12.6 g
  • 19%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 553 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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