Chicken Pasta Primavera

I haven't posted a lot of recipes on here, so I thought that I'd share one of my favorites since Drew made it tonight for dinner.  We found this recipe in a Taste of Home "Meals in Minutes" recipe card book that we have.

Prep time: 20 minutes

Yield: 6 servings

6 ounces uncooked spaghetti

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

3/4 cup water

1 tablespoon lemon juice

1-1/2 teaspoons dried basil

3/4 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 package (16 ounces) frozen California-blend vegetables, thawed  (We usually used frozen mixed vegetables.)

4 cups cubed cooked chicken breast  (We usually use the packaged chicken pieces that you can use for salads and things.)

3 tablespoons grated Parmesan cheese

1)  Cook spaghetti according to package directions.

2)  Meanwhile, in a large saucepan, combine the soup, water, lemon juice, basil, garlic powder, salt, and pepper.  Stir in vegetables; bring to boil.

3)  Reduce heat; cover and simmer for 3-5 minutes or until vegetables are tender.

4)  Stir in chicken; heat through.

5)  Drain spaghetti; add to chicken mixture and toss to coat.  Sprinkle with Parmesan cheese.