CHICKEN PASTA PRIMAVERA

By curly

Ingredients

• 6 ounces uncooked spaghetti
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 3/4 cup water
• 1 Tbsp lemon juice
• 1 1/2 tsps dried basil
• 3/4 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 package (16 ounces) frozen California-blend vegetables, thawed
• 4 cups cubed cooked chicken breast
• 3 Tbsps grated Parmesan cheese

Preparation

Step 1

Cook spaghetti according to package directions.

Meanwhile, in a large saucepan, combine the soup, water, lemon juice, basil, garlic powder, salt and pepper. Stir in vegetables; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until vegetables are tender.

Stir in chicken; heat through.

Drain spaghetti; add to chicken mixture and toss to coat. Sprinkle with Parmesan cheese.