Pasta Primavera With Chicken

• 6 ounces uncooked spaghetti
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 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 package (16 ounces) frozen California-blend vegetables, thawed
• 4 cups cubed cooked chicken breast
• 3 tablespoons grated Parmesan cheese

1. 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.
2. Stir in chicken; heat through. Drain spaghetti; add to chicken mixture and toss to coat. Sprinkle with cheese.

spaghetti, condensed cream, water, lemon juice, basil, garlic, salt, pepper, frozen california, chicken breast, parmesan cheese

Taken from www.tasteofhome.com/recipes/pasta-primavera-with-chicken/ (may not work)