Chicken Pasta Primavera

Low fat but it doesn't taste like it! Easy too!

• Ready In: 25 mins
• Serves: 6

Ingredients

• 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

Directions

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.