- 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1/2 cup water
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/2 teaspoon dried basil leaves, crushed
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
- 1/2 (16 ounce) package spaghetti , cooked and drained
- Heat the soup, water, cheese, lemon juice, basil, garlic powder, black pepper and vegetables in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender.
- Add the spaghetti to the skillet and toss to coat.