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Easy Chicken & Veggie Pasta

An image of prepared Easy Chicken & Veggie Pasta showing spaghetti with zucchini, asparagus, carrots, bell peppers, garlic, Campbell's® Healthy Request® Condensed Cream of Mushroom Soup, cooked chicken, Parmesan cheese and basil.
  • prep time: 15 min
  • total time: 30 min
  • serves: 4 people
  • calories: 496 1 serving

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!

Ingredients

  • 8 ounces uncooked spaghetti
  • 1 tablespoon olive oil
  • 4 cups cut up fresh vegetables (we used a combination of zucchini, asparagus, carrots and bell peppers)
  • 2 cloves garlic, minced
  • 1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup or Healthy Request® Cream of Chicken Soup or Cream of Mushroom Soup
  • 1/2 cup water
  • 2 cups cubed cooked chicken
  • 1 tablespoon lemon juice
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons thinly sliced fresh basil leaves

Instructions

  • Tips

    • Time-Saving Tip: You can substitute thawed frozen vegetables for the fresh, if you like.

  • 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.  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 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.

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Calories 478
Total Fat 14 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 64 mg
Sodium 399 mg
Total Carb 54 g
Dietary Fiber 4 g
Sugar 5 g
Protein 31 g
Vitamin D 0 %DV
Calcium 8 %DV
Iron 16 %DV
Potassium 18 %DV
Calories 478
Total Fat 14 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 67 mg
Sodium 399 mg
Total Carb 54 g
Dietary Fiber 4 g
Sugar 4 g
Protein 31 g
Vitamin D 0 %DV
Calcium 8 %DV
Iron 16 %DV
Potassium 18 %DV
Calories 496
Total Fat 17 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 64 mg
Sodium 669 mg
Total Carb 53 g
Dietary Fiber 4 g
Sugar 4 g
Protein 31 g
Vitamin D 0 %DV
Calcium 8 %DV
Iron 16 %DV
Potassium 18 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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