Sautéed boneless chicken breast strips, fresh vegetables, white wine and cream of chicken soup combine to make a fabulous topping for spaghetti squash. It takes a little extra time, but the result is an amazing dish that is full of flavor.
cost per recipe: $9.82
The price is determined by the national average.
pounds spaghetti squash (1 small squash), cut in half and seeded
tablespoon olive oil
pound skinless, boneless chicken breast halves, cut into strips
medium onion, cut in half and sliced (about 1/2 cup)
small red bell pepper, cut into 2-inch-long strips (about 1 cup)
medium zucchini, cut in half lengthwise and sliced (about 1 1/2 cups)
cup white wine
can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Chicken Soup
tablespoons chopped fresh basil leaves
tablespoons grated Parmesan cheese
Heat the oven to 400°F. Place the squash halves, cut-side down, onto a baking sheet.
Roast for 30 minutes or until the squash is tender. Scrape the flesh with a fork to separate the spaghetti-like strands. Cover and keep warm.
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook until browned, stirring occasionally. Remove the chicken from the skillet.
Reduce the heat to medium. Add the onion, pepper and zucchini to the skillet and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.
Stir in the wine and heat to a boil. Cook for 1 minute. Stir in the soup. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the basil. Serve the chicken mixture over the spaghetti squash. Sprinkle with the cheese.