8 ounces spaghetti, cooked without salt and drained
1 tablespoon olive oil
4 cups cut up fresh vegetables (we used a combination of zucchini, asparagus, carrots and bell peppers)
1 can Campbell’s® Healthy Request® Condensed Healthy Request® Cream of Mushroom Soup or Campbell’s® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup or Campbell’s® Condensed Cream of Mushroom Soup
1/2 cup water
2 cups cubed cooked chicken
1 tablespoon lemon juice
2 tablespoons thinly sliced fresh basil leaves
3 tablespoons grated Parmesan cheese
Cook the spaghetti according to the package directions, then drain, reserving 1 cup cooking water. While the spaghetti is cooking, heat the oil in a 12-inch skillet over medium-high heat. Add the vegetables and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the garlic and cook and stir for 1 minute.
Add the soup, water, chicken and lemon juice and heat to a boil. Add the spaghetti and cheese and and toss to coat. If you like a thinner sauce, add the reserved pasta water a little at a time until the sauce is the desired consistency. Season to taste. Top with the basil and serve with additional Parmesan cheese, if desired.