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Chicken Pasta Primavera

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Ingredients

Adjust Servings:
6 ounces spaghetti, uncooked
1 (11 ounce) can low-fat cream of chicken soup
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 (16 ounce) package california-blend frozen vegetables
4 cups cooked chicken breasts, cubed
3 tablespoons parmesan cheese, grated

Nutritional information

302.8
Calories
75 g
Calories From Fat
8.4 g
Total Fat
2.6 g
Saturated Fat
80.6 mg
Cholesterol
300.5 mg
Sodium
22 g
Carbs
1.1 g
Dietary Fiber
0.7 g
Sugars
32.6 g
Protein
157g
Serving Size

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Chicken Pasta Primavera

Features:
    Cuisine:

    This was ok, but the basil was too strong for my taste. If I make it again, I will cut the basil down. Went together pretty fast, though.

    • 45 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Chicken Pasta Primavera, Low fat but it doesn’t taste like it! Easy too!, This was ok, but the basil was too strong for my taste If I make it again, I will cut the basil down Went together pretty fast, though , This is a very good recipe Had it last night and it was a big hit Nice flavor, but I added onion and used fresh minced garlic A really nice change for chicken


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    Steps

    1
    Done

    Cook Spaghetti.

    2
    Done

    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.

    3
    Done

    Stir in Chicken; Heat Through.

    4
    Done

    Drain Spaghetti, Add to Chicken Mixture and Toss to Coat.

    5
    Done

    Sprinkle With Parmesan to Serve.

    Avatar Of Autumn Edwards

    Autumn Edwards

    Pastry chef with a passion for creating whimsical and delicious desserts.

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