Cooking Directions

• Heat the soup, parsley, garlic powder and spaghetti in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.

Ingredients

• 1 can (18.8 ounces) Campbell’s® Chunky™ New England Clam Chowder
• 1 tablespoon chopped fresh fresh parsleyor 1 teaspoon dried parsley flakes
• 0.25 teaspoon garlic powder
• 4 ounces (1/4 of a 1-pound package) spaghetti, cooked and drained