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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. Ingredients:
6 ounces uncooked spaghetti |
1 can (10-3/4 ounces) 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 package (16 ounces) frozen california-blend vegetables, thawed |
4 cups cubed cooked chicken breast |
3 tablespoons grated parmesan cheese |
Directions:
1. 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.
2. 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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