Creamy Chicken Carbonara

“An easy "Campbell's soup" recipe”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 10 slices bacon, cut in 1/2 inchpieces
  • 1 medium onion, chopped
  • 2 cloves garlic, finely minced
  • 1 (10 ounce) cancampbell condensed cream of chicken soup or 1 (10 ounce) can low-fat cream of chicken soup
  • 1 (10 ounce) cancampbell condensed cream of mushroom soup or 1 (10 ounce) can low-fat cream of mushroom soup
  • 1 (15 ounce) can evaporated milk
  • 12 teaspoon dried thyme leaves
  • 1 tablespoon dried parsley flakes
  • 3 cups cubed cooked chicken
  • 6 cups hot cooked spaghetti

Directions

  1. Cook bacon until crisp at medium heat in large skillet.
  2. Drain bacon on paper towel; remove all but 1 tbsp (15 mL) fat from skillet.
  3. Add onion and garlic to skillet; stir fry until onions are translucent- about 5 minutes.
  4. Stir in mixture of soups, milk, parsley and thyme.
  5. Stir in chicken.
  6. Bring to a boil, stirring often; stir in bacon.
  7. Reduce heat to low.
  8. Simmer covered, for 5 minutes, stirring occasionally.
  9. Serve immediately over cooked spaghetti.

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