Yield: 4 servings
|10¾ ounce||Can reduced fat cream of chicken soup|
|3 tablespoons||Grated Parmesan cheese|
|1 tablespoon||Lemon juice|
|½ teaspoon||Dried basil leaves --|
|⅛ teaspoon||Garlic powder|
|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.
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