- 1 (10.5 ounce) can Campbell's® Condensed Chicken Broth
- 1/2 cup Prego® Traditional Italian Sauce or Prego® Organic Mushroom or Tomato & Basil Italian Sauce
- 1 teaspoon dried basil leaves
- 1/2 teaspoon garlic powder
- 1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, red pepper)
- 8 ounces spaghetti, cooked and drained
- Heat the broth, Italian sauce, basil, garlic powder and vegetables in a 12-inch skillet over medium-high heat to a boil.
- Reduce the heat to low. Cook for 5 minutes or until the vegetables are tender-crisp. Toss with the spaghetti.