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 ounces uncooked spaghetti
1 can (10-3/4 ounces) reduced-fat reduced-sodium 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 ounces) frozen California-blend vegetables, thawed
4 cups cubed cooked chicken breast
3 tablespoons 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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