Cooking Directions

• Cook the spaghetti according to the package directions, then drain, reserving 1 cup cooking water.  While the spaghetti is cooking, heat the oil in a 12-inch skillet over medium-high heat.  Add the vegetables and cook for 5 minutes or until tender-crisp, stirring occasionally.  Add the garlic and cook and stir for 1 minute.
• Add the soup, water, chicken and lemon juice and heat to a boil.  Add the spaghetti and cheese and and toss to coat.  If you like a thinner sauce, add the reserved pasta water a little at a time until the sauce is the desired consistency.  Season to taste.  Top with the basil and serve with additional Parmesan cheese, if desired.

Ingredients

• 8 ounces spaghetti, cooked without salt and drained
• 1 tablespoon olive oil
• 4 cups cut up fresh vegetables (we used a combination of zucchini, asparagus, carrots and bell peppers)
• 2 cloves garlic, minced
• 1 can (10 1/2 ounces) Campbell’s® Healthy Request® Condensed Cream of Mushroom Soup
• 0.5 cup water
• 2 cups cubed cooked chicken
• 1 tablespoon lemon juice
• 2 tablespoons thinly sliced fresh basil leaves
• 3 tablespoons grated Parmesan cheese