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Pasta Primavera with Chicken

Total Time

Prep/Total Time: 20 min.

Makes

6 servings

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.

Nutrition Facts

1-1/3 cups: 342 calories, 5g fat (2g saturated fat), 78mg cholesterol, 526mg sodium, 36g carbohydrate (4g sugars, 4g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable.

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