Chicken Pasta Primavera
chicken pasta primavera: 
 
canned soup, frozen vegetables and a other kitchen staples bring this 
popular family meal together in no time. simply add a green salad and 
some garlic bread and dinner is ready. margaret w. of hemet, 
california 
 
prep/total time: 20 min. 
 
6 oz.  uncooked spaghetti
1 can  (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of
  chicken soup, undiluted
3/4 cup  water
1 Tbsp  lemon juice
1-1/2 tsp  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 cup  cubed cooked chicken breast
3 Tbsp  grated parmesan cheese
 
cook spaghetti according to package directions. meanwhile, in a 
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. yield: 6 
servings. 
 
nutritional analysis: 1-1/3 cups equals 342 calories, 5 g fat (2 g 
saturated fat), 78 mg cholesterol, 526 mg sodium, 36 g carbohydrate, 
4 g fiber, 35 g protein. diabetic exchanges: 4 very lean meat, 2 
starch, 1 vegetable. 
 
 
source: taste of home's light and tasty 
 
 
 
 
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contact recipe_usa_group-ow...@yahoogroups.com 
 
-- 
(ID: 2727) Mirror: rec.food.recipes: Tue, May 3, 2005


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