Our Chicken Spaghetti recipe is a delicious and easy twist on classic spaghetti. We cook everything in the same skillet so both prep and cleanup are a breeze. With our Chicken Spaghetti recipe, you don’t even need to cook the pasta first. The uncooked spaghetti goes right in the skillet with our butternut squash soup, chicken stock and salsa. Cooked chicken and cheddar cheese complete the dish. Chicken Spaghetti is an excellent source of protein, a good source of fiber, calcium and iron and provides a full serving of vegetables.
cup shredded carrot (you can buy pre-shredded or peel and shred 2 large carrots)
cup Pace® Chunky Salsa
cups Swanson® Unsalted Chicken Stock
can (10 1/2 ounces) Campbell's® Butternut Squash Cooking Soup
ounces uncooked spaghetti, broken in half
cups shredded cooked chicken
cup shredded 2% milk Cheddar cheese
tablespoons chopped cilantro (optional)
Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the carrot and cook for 2 minutes, stirring occasionally.
Add the salsa, stock and soup and heat to a boil. Stir in the uncooked spaghetti. Reduce the heat to medium-high. Cover and cook for 12 minutes or until the spaghetti is tender and most of the liquid is absorbed, stirring occasionally.
Add the chicken and 1/4 cup cheese and cook until hot. Season with salt and pepper, if desired. Sprinkle with the remaining 1/4 cup cheese and the cilantro, if desired and serve immediately.