Chicken & Pasta Primavera
Creamy mushroom sauce, pasta, vegetables and chicken are stirred together to make this delicious, one-dish supper.
Ingredients
8 ounces spaghetti, cooked without salt and drained
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
0.5 cup water
2 cups cubed cooked chicken
1 tablespoon lemon juice
2 tablespoons thinly sliced fresh basil leaves
3 tablespoons grated Parmesan cheese
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
0.5 cup water
2 cups cubed cooked chicken
1 tablespoon lemon juice
2 tablespoons thinly sliced fresh basil leaves
3 tablespoons grated Parmesan cheese
Instructions
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.
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.
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.
Chicken & Pasta Primavera
Creamy mushroom sauce, pasta, vegetables and chicken are stirred together to make this delicious, one-dish supper.
Directions
Print
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.
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.
Ingredients
8 ounces spaghetti, cooked without salt and drained
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
0.5 cup water
2 cups cubed cooked chicken
1 tablespoon lemon juice
2 tablespoons thinly sliced fresh basil leaves
3 tablespoons grated Parmesan cheese
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