More bites for your budget
Easy Chicken & Veggie Pasta
We show you how to make the sauce while the pasta is cooking so you get the most done in the least amount of time. Dinner on the table in 30 minutes or less— yes please!
Ingredients
- 8 ounces uncooked spaghetti
- 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® Heart Healthy Condensed Cream of Mushroom Soup or Heart Healthy Cream of Chicken Soup or Cream of Mushroom Soup
- 1/2 cup water
- 2 cups cubed cooked chicken
- 1 tablespoon lemon juice
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons thinly sliced fresh basil leaves
Instructions
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Tips
- Time-Saving Tip: You can substitute thawed frozen vegetables for the fresh, if you like.
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Step 1
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. Add the garlic and cook and stir for 1 minute.
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Step 2
Add the soup, water, chicken and lemon juice and heat to a boil. Add the cooked spaghetti and cheese 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 with salt and pepper. Top with the basil and serve with additional Parmesan cheese, if desired.
Made With
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.
Made With
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.