Ingredients
6 ounces uncooked spaghetti1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted3/4 cup water1 tablespoon lemon juice1-1/2 teaspoons dried basil3/4 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon pepper1 package (16 ounces) frozen California-blend vegetables, thawed4 cups cubed cooked chicken breast3 tablespoons grated Parmesan cheese
Preparation
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 for 3-5 minutes or until vegetables are tender.
Stir in chicken; heat through. Drain spaghetti; add to chicken mixture and toss to coat. Sprinkle with cheese.
