Ingredients

 

• 8 ounces uncooked spaghetti

• 1 tablespoon olive oil

• 4 cups cut up fresh vegetables (we used a combination of zucchini, asparagus, carrots and bell peppers)

• 2 cloves garlic, minced

• 1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup or HealthyRequest® Cream of Chicken Soup or Cream of Mushroom Soup

• 1/2 cup water

• 2 cups cubed cooked chicken

• 1 tablespoon lemon juice

• 3 tablespoons grated Parmesan cheese

• 2 tablespoons thinly sliced fresh basil leaves 

Directions

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1. Cook the spaghetti according to the package directions, then drain, reserving 1 cup cooking water. While the spaghetti is cooking, heat the oil in a 12-inch skillet over medium-high heat. Add the vegetables and cook for 5minutes or until tender-crisp. Add the garlic and cook and stir for 1 minute.

2. Add the soup, water, chicken and lemon juice and heat to a boil. Add the cooked spaghetti and cheese and toss to coat. If you like a thinner sauce, add the reserved pasta water a little at a time until the sauce is the desired consistency. Season to taste with salt and pepper. Top with the basil and serve with additional Parmesan cheese, if desired.

 

Tips

 

Time-Saving Tip: You can substitute thawed frozen vegetables for the fresh, if you like.