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Creamy Spaghetti with Spinach and Chicken Recipe
Ingredients
- 1 lb (454 g) cooked spaghetti
- 8 oz (226 g) cooked chicken,
- 1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
- 1 cup (250 mL) canned crushed tomatoes
- 2 slices bacon, chopped
- 6 oz (170 g) button mushrooms, sliced
- 1/4 cup (60 mL) milk
- 1/4 tsp (1 mL) dried thyme
- 1/2 tsp (3 mL) black pepper
- 1 cup (250 mL) chopped spinach
- 1/4 cup (60 mL) fresh basil leaves (optional)
| PREP TIME 10m |
COOK TIME 15m |
TOTAL TIME 25m |
YIELD 4 servings |
|---|
Instructions
- Sauté bacon 4 minutes in a large non-stick pan over medium high heat.
- Add mushrooms and thyme,lower heat to medium and cook 4 minutes more
- Add soup,tomatoes,milk,and pepper,cook 4 minutes,covered.
- Add spinach,chicken and pasta,bring to a simmer and stir to completely coat noodles.
- You may use any pasta shape you like; for chunky noodles like penne simply cut your mushrooms in quarters and keep your chicken and bacon pieces bigger.
Recipe tips
- For a more sophisticated taste add the shredded basil in as you add the noodles.
A recipe from campbells
2018-05-16
https://www.flyers-on-line.com/data/recipes/2161/creamy-spaghetti-with-spinach-and-chicken.jpg
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