Chicken & Pasta Primavera
Creamy mushroom sauce, pasta, vegetables and chicken are stirred together to make this delicious, one-dish supper.
serves
4
people
Ingredients
cost per recipe: $5.93
The price is determined by the national average.
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8
ounces spaghetti, cooked without salt and drained
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1
tablespoon olive oil
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4
cups cut up fresh vegetables (we used a combination of zucchini, asparagus, carrots and bell peppers)
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2
cloves garlic, minced
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1
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup or Campbell's® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup or Campbell's® Condensed Cream of Mushroom Soup
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1/2
cup water
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2
cups cubed cooked chicken
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1
tablespoon lemon juice
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2
tablespoons thinly sliced fresh basil leaves
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3
tablespoons grated Parmesan cheese
How to Make It
Step 1
Cook the spaghetti according to the package directions, then drain, reserving 1 cup cooking water. While the spaghetti is cooking, heat the oil in a 12-inch skillet over medium-high heat. Add the vegetables and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the garlic and cook and stir for 1 minute.
Step 2
Add the soup, water, chicken and lemon juice and heat to a boil. Add the spaghetti and cheese and and toss to coat. If you like a thinner sauce, add the reserved pasta water a little at a time until the sauce is the desired consistency. Season to taste. Top with the basil and serve with additional Parmesan cheese, if desired.
Recipe Tips
- Time-Saving Tip: You can substitute thawed frozen vegetables for the fresh, if you like.
