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Chicken & Veggie Pasta Primavera

Chicken & Veggie Pasta Primavera Recipe

This is an adaptation of a recipe found on a Campbell's soup label. I strongly recommend making just enough to satisfy the family in one meal. While leftovers still taste fine they lose texture. This does NOT freeze well.
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Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 generous servings
Calories 257.9 kcal

Ingredients
  

  • 1 (10 3/4 ounce) can campbell's Healthy Request cream of mushroom soup
  • 1 cup 1% low-fat milk
  • 3 tablespoons grated parmesan cheese (out of the can is fine)
  • 1/2 teaspoon garlic powder
  • 1 (16 ounce) bag california style mixed vegetables (Broccoli, Cauliflower, Carrots)
  • 2 cups chicken breasts (boiled then cubed)
  • 4 ounces mozzarella cheese (Freshly grated, or bagged)
  • 150 g whole wheat linguine
  • pepper, to taste (salt should not be needed)

Instructions
 

  • Boil chicken breast until done, drain and allow chicken to cool, chop into cubes, set aside.
  • Steam vegetables (or par boil), set aside.
  • Combine soup, milk, both cheeses, and garlic power and bring to simmer.
  • Boil pasta.
  • Add vegetables to soup mixture coat well and cover for ~10 minutes.
  • Add chicken.
  • Drain pasta once al dente.
  • Add pasta to mixture, simmer ~5 minutes.

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Nutrition

Serving: 228gCalories: 257.9kcalCarbohydrates: 30.6gProtein: 15.9gFat: 8.6gSaturated Fat: 4.9gCholesterol: 28.8mgSodium: 432.7mgFiber: 3.4gSugar: 6.4g
Keyword < 60 Mins, Chicken, Chicken Breast, Easy, European, Inexpensive, Meat, One-Dish Meal, Poultry, Vegetable
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