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
Ingredients:

• 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

Method:

• 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.