Prep/Total Time: 20 minutes
Yield: 6 servings
- 6 ounces uncooked spaghetti
- 1 can (10 3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 3/4 cup water
- 1 tablespoon lemon juice
- 1 1/2 teaspoon dried basil
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (16 ounces) frozen California-blend vegetables, thawed
- 4 cups cubed cooked chicken breast
- 3 tablespoons grated Parmesan cheese
- 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 the chicken; heat through. Drain spaghetti; add to chicken mixture and toss to coat. Sprinkle with Parmesan cheese.
Nutrition: (1 1/3 cups) 342 calories, 5 g fat, 2 g saturated fat, 78 mg cholesterol, 526 mg sodium, 36 g carbohydrate, 4 g fiber, 35 g protein.
Comments: We used fresh chicken, about 2 pounds, so it took longer since we had to cook it first. I thought it had a little too strong of a lemon juice flavor, so next time I would cut that down to about 1/2 a tablespoon. Overall, wasn’t bad.
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