This one-pot wonder makes a simply delicious recipe easier than ever. Pasta cooks right in the sauce adding to the rich creaminess that comes from cream of chicken soup. Bacon adds a smoky note while Parmesan gives a great flavor boost.
cost per recipe: $6.08
Cook the bacon and shallot in a 6-quart saucepot over medium-high heat for 5 minutes or until the bacon is browned, stirring occasionally.
Stir the soup, broth and cheese in the saucepot and heat to a boil. Stir in the spaghetti. Reduce the heat to medium-low and cook for 10 minutes or until the spaghetti is tender and the soup mixture is thickened, stirring occasionally. Stir in the peas and sprinkle with the additional cheese just before serving, if desired.
Tried this tonight. I doubled the recipe, used whole wheat noodles and low sodium chicken broth. I also added some extra diced chicken breast for more protein. It has as great flavor. This recipe is one of my new favorites. It would be great with broccoli instead of peas.
One pot that's easy!
Tried this tonight both my picky kids liked it! It was super easy and fast, I like the idea of not having to boil spaghetti separate, you add it right to the pot! It tasted OK, I like the different ingredients although the cream of chicken soup was the majority flavor of the dish.I will definitely make this dish again in the future!
Easy to make and it taste great,I’ll double it next time
I followed this recipe exactly as is and ended up with a pot full of undercooked bacon, burnt shallots, and a sauce that was way too thin to hang onto the noodles. Looked like soup with noodles and bacon floating around in it. On top of that it’s super salty.
Delicious...all my kids loved it but I added half cup heavy cream, teaspoon salt and 1/4 teaspoon pepper.