Chicken Pasta Primavera Recipe

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Ingredients:

Serving

6 oz uncooked spaghetti
1 can (10-3/4 oz) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3/4 cup water
1 tbsp lemon juice
1-1/2 tsp dried basil
3/4 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 package (16 oz) frozen california-blend vegetables, thawed
4 cups cubed cooked chicken breast
3 tbsp grated parmesan cheese

Directions:

Cook spaghetti according to package directions. Meanwhile, in a large 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 cheese. Yield: 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	523.76 Kcal (2193 kJ)
Calories from fat	199.3 Kcal
		% Daily Value*
Total Fat	22.14g	34%
Cholesterol	73.56mg	25%
Sodium	973.61mg	41%
Potassium	447.07mg	10%
Total Carbs	51.42g	17%
Sugars	1.02g	4%
Dietary Fiber	1.17g	5%
Protein	30.24g	60%
Vitamin C	1.5mg	2%
Iron	2.7mg	15%
Calcium	65.5mg	7%

Amount Per 100 g
Calories	226.24 Kcal (947 kJ)
Calories from fat	86.09 Kcal
		% Daily Value*
Total Fat	9.57g	34%
Cholesterol	31.77mg	25%
Sodium	420.55mg	41%
Potassium	193.11mg	10%
Total Carbs	22.21g	17%
Sugars	0.44g	4%
Dietary Fiber	0.51g	5%
Protein	13.06g	60%
Vitamin C	0.6mg	2%
Iron	1.2mg	15%
Calcium	28.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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