Print Friendly, PDF & Email

Recipe Source: SweetySJD /

Prep/Cooking Time: 25 min / 25 min prep


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


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.