Cooking Directions

• Cook the bacon and shallot in a 6-quart saucepot over medium-high heat for 5 minutes or until the bacon is browned, stirring occasionally.
• Stir the soup, broth and cheese in the saucepot and heat to a boil.  Stir in the spaghetti. Reduce the heat to medium-low and cook for 10 minutes or until the spaghetti is tender and the soup mixture is thickened, stirring occasionally.  Stir in the peas and sprinkle with the additional cheese just before serving, if desired.

Ingredients

• 4 slices bacon, chopped
• 1 large shallot, chopped (about 1/2 cup)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 3.5 cups Swanson® Natural Goodness® Chicken Broth
• 0.5 cup grated Parmesan cheese
• 8 ounces uncooked spaghetti
• 1 cup frozen peas, thawed