Chicken Pasta Primavera
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 contact -- Rec.food.recipes is moderated by Patricia D Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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