Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 10¾ ounce | Can reduced fat cream of chicken soup |
| ½ cup | Water |
| 3 tablespoons | Grated Parmesan cheese |
| 1 tablespoon | Lemon juice |
| ½ teaspoon | Dried basil leaves -- |
| \N \N | Crushed |
| ⅛ teaspoon | Garlic powder |
| ⅛ teaspoon | Pepper |
| 16 ounces | Bag frozen vegetable conbination * |
| 4 cups | Hot cooked spaghetti |
Prep time: 10 min. Cooking time: 20 min.
* Broccoli, cauliflower, carrots.
In a skillet mix soup, water, cheese, lemon juice, basil, garlic powder, pepper and vegetables. Over medium heat, heat to a boil.
Cover and cook over low heat 5 minutes or until vegetables are tender, stirring occasionally. Toss with spaghetti.
Serves 4.
Typed for you by Marjorie Scofield 12/10/95 Recipe By : Campbell's Soup Flyer via Taste of Home Dec/Jan 96 From: Marjorie Scofield Date: 12-10-95 (06:50) (160) Fido: Recipes