Ingredients
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6 ounces spaghetti, uncooked
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1 (11 ounce) can low-fat cream of chicken soup
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3/4 cup water
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1 tablespoon lemon juice
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1 1/2 teaspoons dried basil
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3/4 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 (16 ounce) package california-blend frozen vegetables
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4 cups cooked chicken breasts, cubed
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3 tablespoons parmesan cheese, grated
Instructions
- Cook spaghetti.
- While spaghetti is cooking, in a saucepan, combine soup, water, lemon juice, basil, garlic powder, salt and pepper. Stir in vegetables, bring to a boil. Reduce heat; cover and simmer 3-5 minutes, until vegetables are tender.
- Stir in chicken; heat through.
- Drain spaghetti, add to chicken mixture and toss to coat.
- Sprinkle with Parmesan to serve.