chicken pasta primavera

Name: Chicken Pasta Primavera
Prep time: 20 min
Yield: 6
Cuisine: Italian
Ingredients: 6 ounce(s) uncooked spaghetti; 1 can(s) 10 3/4 oz condensed cream of chicken soup, undiluted; 3/4 cup(s) water; 1 tablespoon(s) lemon juice; 1 1/2 teaspoon(s) dried basil; 3/4 teaspoon(s) garlic powder; 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 1 package(s) 16 oz frozen california blend veggies, thawed; 4 cup(s) cubed cooked chicken breast; 3 tablespoon(s) grated parmesan cheese

(1 RATING)

30 Pinches

Laura Mattingly

Kernersville, NC

Updated on Nov 18, 2011

Quick and easy recipe. For the pasta I actually used some leftover pasta that was in the fridge so that made it even more easy and saved me the time from having to cook some fresh.

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prep time 20 Min

cook time

method ---

yield 6 serving(s)

Ingredients

6 ounces uncooked spaghetti
1 can 10 3/4 oz condensed cream of chicken soup, undiluted
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 package 16 oz frozen california blend veggies, thawed
4 cups cubed cooked chicken breast
3 tablespoons grated parmesan cheese

How To Make chicken pasta primavera

Step 1

Cook spaghetti according to pkg directions. Meanwhile in a large saucepan, combine the soup, water, lemon juice, basil, garlic powder, salt and pepper. Stir in veggies; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or till veggies are tender.

Step 2

Stir in chicken; heat through. Drain spaghetti; add to chicken mixture and toss to coat. Sprinkle with parmesan cheese.
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