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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Low fat but it doesn't taste like it! Easy too! Ingredients:
6 ounces spaghetti, uncooked |
1 (11 ounce) can low-fat cream of chicken soup |
3/4 cup water |
1 tablespoon lemon juice |
1 1/2 teaspoons dried basil |
3/4 teaspoon garlic powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 (16 ounce) package california-blend frozen vegetables |
4 cups cooked chicken breasts, cubed |
3 tablespoons parmesan cheese, grated |
Directions:
1. Cook spaghetti.
2. While spaghetti is cooking, in a saucepan, combine soup, water, lemon juice, basil, garlic powder, salt and pepper. Stir in vegetables, bring to a boil. Reduce heat; cover and simmer 3-5 minutes, until vegetables are tender.
3. Stir in chicken; heat through.
4. Drain spaghetti, add to chicken mixture and toss to coat.
5. Sprinkle with Parmesan to serve.
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