1 can (284 mL) CAMPBELL'S Condensed Low Fat Cream of Mushroom Soup
1 can (284 mL) CAMPBELL'S Condensed Low Fat Cream of Chicken Soup
1½ cans (284 mL each) milk
1½ tsp (7 mL) chopped, fresh thyme leaves
3 tbsp (45 mL) chopped, fresh parsley leaves
3 cups (750 mL) cubed, cooked chicken
6 cups (1.5 L) hot cooked spaghetti, without salt
Instructions
Cook bacon until crisp at medium heat in large skillet. Drain bacon
on paper towel; remove all but 1 tbsp (15 mL) fat from skillet.
Add onion and garlic to skillet; cook and stir until onions are
translucent – about 5 minutes. Stir in mixture of soups, milk,
parsley and thyme. Stir in chicken. Bring to a boil, stirring often;
stir in bacon. Reduce heat to low.
Simmer covered, for 5 minutes, stirring occasionally. Serve
immediately over cooked spaghetti.
Originally Submitted
12/23/2012
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