Chicken & Veggie Pasta Primavera
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
4 generous servings
- Serves:
- 4
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)
directions
- 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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RECIPE SUBMITTED BY
I LOVE food but for the last four months or so I've been pretty committed to cutting calories and making as many healthy choices as I possibly can. Some might think that this means resorting to boring food, but that simply is not an option for me. Often times this means I end up reinventing my favorite recipes and experimenting with the recipes of others, swapping out various "bad" ingredients for healthy alternatives.
I stand firm by the statement that "healthy" food should NOT taste drastically different than traditional food.