Chicken Pasta Primavera

• 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

1. Cook spaghetti.
2. 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.
3. Stir in chicken; heat through.
4. Drain spaghetti, add to chicken mixture and toss to coat.
5. Sprinkle with Parmesan to serve.

lowfat cream of chicken soup, water, lemon juice, basil, garlic powder, salt, pepper, frozen vegetables, chicken breasts, parmesan cheese

Taken from www.food.com/recipe/chicken-pasta-primavera-203979 (may not work)