We love this Easy Chicken & Veggie Pasta recipe because dinner is on the table in 30 minutes! We show you how to make the sauce while the pasta is cooking so you get the most done in the least amount of time. Saute your veggies with garlic, then add creamy condensed soup, chicken and fresh lemon juice. Simmer, then toss with the cooked pasta and Parmesan cheese and sprinkle with fresh basil. It's so easy, and a great use for leftover cut up fresh veggies (leftovers from veggie and dip tray, anyone?). Or, you can substitute frozen vegetables for the fresh, if that's what you have on-hand. Easy Chicken & Veggie Pasta makes great use of what's in your fridge and pantry, and tastes delicious, too!
cost per recipe: $5.93
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. Add the garlic and cook and stir for 1 minute.
Add the soup, water, chicken and lemon juice and heat to a boil. Add the cooked spaghetti and cheese 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 with salt and pepper. Top with the basil and serve with additional Parmesan cheese, if desired.
Really enjoyed cooking this recipe.
Had to do some doctoring but well worth it!
This dish is on the bland side so, I sauteed one half white onion and two cartons of fresh sliced mushrooms along with four tbls of minced garlic in one full stick of butter until the onion/mush/gar was ready (save the liquid in the pan to cook your breasts). Added this mix to the soup/veggies mix (generic fiesta blend frozen 1 lb bags x2 - not California blend). Then pre-seasoned the chic breasts heavily with a generic store bought chicken rotisserie seasoning and cooked the breasts in the leftover liquid from the onion/mush/garlic. Cut the breasts into cubes when cooked and added to the soup mix and let simmer for five more mins (the breasts were hot going into the soup). Use frozen veggies instead of thawed and cook according recipe for nice soft veggies. Placed mix over plates of angel hair pasta....OUTSTANDING DISH!! Everyone came back for seconds. Several guests so I had to multilply the recipe by four to get the amount of soup mix I needed by using two 32 oz cans of mush soup (Campbell's only!), two cups of milk, no garlic powder due to premade jarred mined garlic, added some Lowry's season salt, fresh pepper and the rest of the recipe and had to divulge to my guests how I made the dish. Total time prep to plate: 45 mins...I will make this again for my family. Once again OUTSTANDING RECIPE (after doctoring)!!
I made some substitutions to this recipe added garlic, onion, and lots of parmesan cheese. Carrots, bell pepper, and sugar snap peas flavor was just not there. Next time I think I will substitute mushroom soup for Alfredo sauce
I agree with Jim. This is very bland. It definitely needs onion ... and, possibly, rewriting !
I love this recipe because it gets me and my husband to eat so many wonderful veggies! I love using fresh vegetables in this, so I am still experimenting with how to best cook everything. For example, carrots take ages to cook, but asparagus only takes a few minutes. I tend to double (or almost double) the recipe because I like to use so many vegetables. I also use milk instead of water, and I season the chicken like crazy. This helps the overall flavor if you're finding it bland, but I never do. My favorite veggie combo is carrots, bell peppers, broccoli, asparagus, and mushrooms. I also started using whole-wheat spaghetti, and as long as you pay attention to pasta while it is cooking, I think it has a much better flavor and texture for this than regular spaghetti!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.