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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Whip up an Italian-inspired dinner with this tasty and colorful recipe featuring broccoli, cauliflower, and red peppers tossed with pasta, chicken, and savory Italian sauce with chicken broth. Ingredients:
1 (10.5 ounce) can campbell's® condensed chicken broth |
1/2 cup prego® traditional italian sauce or prego® organic mushroom or tomato & basil italian sauce |
1 teaspoon dried basil leaves |
1/2 teaspoon garlic powder |
1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, red pepper) |
8 ounces spaghetti, cooked and drained |
Directions:
1. Heat the broth, Italian sauce, basil, garlic powder and vegetables in a 12-inch skillet over medium-high heat to a boil.
2. Reduce the heat to low. Cook for 5 minutes or until the vegetables are tender-crisp. Toss with the spaghetti.
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