Wednesday, January 19, 2011

Chicken Pasta Primavera

This pasta dish has it all: meat, veggies, and pasta! My husband and kids loved it, it was simple to make, and we have plenty for left-overs. The best part, which I kept secret, is that this meal is also very healthy and low-cal with just 342 calories per (1 & 1/3 cup) serving!!

Chicken Pasta Primavera
  • 6 ounces whole wheat spaghetti
  • 1 can (10 3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup
  • 3/4 cups 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 oz.) frozen California-blend vegetables, thawed
  • 4 cups cooked cubed chicken
  • 3 tablespoons grated parmesan cheese


  • Cook spaghetti according to package directions.
  • Meanwhile, in a large 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 3-5 minutes or until vegetables are tender.
  • Stir in the chicken; heat through.
  • Drain spaghetti; add to chicken mixture and toss to coat.
  • Sprinkle with parmesan cheese.

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