From: Campbell's Kitchen
Prep: 10 minutes
Cook: 20 minutes
Serves: 4
Ingredients:
2 tbsp. cornstarch
1 3/4 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
1/4 tsp. garlic powder OR 2 cloves garlic, minced
2 cups broccoli flowerets
2 medium carrots, sliced (about 1 cup)
1/2 cup green or red pepper cut into 2-inch-long strips
1 small onion, chopped (about 1/4 cup)
2 cans (4.5 ounces each) Swanson® Premium Chunk Chicken Breast in Water, drained
4 cups hot cooked spaghetti
1/4 cup grated Parmesan cheese
Directions:
Stir the cornstarch and 1/4 cup broth in a small bowl until the mixture is smooth.
Heat the remaining broth, garlic powder, broccoli, carrots, pepper and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
Stir the cornstarch mixture in the saucepan. Cook and stir until the mixture boils and thickens. Stir in the chicken and cook until the mixture is hot and bubbling.. Toss the chicken mixture with the spaghetti and cheese.
Serving Suggestion: Serve with a mixed green salad topped with orange sections and raspberry vinaigrette. For dessert serve lemon biscotti.
Cost per recipe: $8.77
Cost per recipe serving: $2.19
Total cost of meal (including serving suggestion): $14.88
Nutrition Information
Calories 343, Total Fat 4g, Saturated Fat 1g, Cholesterol 25mg, Sodium 602mg, Total Carbohydrate 56g, Dietary Fiber 5g, Protein 21g, Vitamin A 125%DV, Vitamin C 43%DV, Calcium 11%DV, Iron 13%DV
