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Makes: 4 servings
Prep: 15 minutes
Cook time: 30 minutes
2 tbsp vegetable oil
1/2 lb skinless, boneless chicken breasts, cut into cubes
1 medium onion, chopped (about 1/2 cup)
1 large carrot, chopped (about 1/2 cup)
1 stalk celery, finely chopped (about 1/3 cup)
2 cloves garlic, minced
4 cups Swansons Chicken Broth (regular or organic)
1 can Campbell’s Condensed Tomato Soup
1 cup water
3 ounces uncooked spaghetti, broken into 1 inch pieces
2 tbsp chopped fresh parsley
Preparation Instructions
1.) Heat 1 tbsp of the oil in a 4-quart saucepan over medium-high heat. Add the chicken and cook until it’s well-browned, stirring often. Remove the chicken with a slotted spoon and set aside.
2.) Add the remaining oil and heat over medium heat. Add the onion and cook for 1 minute. Add the celery and garlic and cook for 1 minute.
3.) Stir the broth, soup and water into the saucepan. Heat to a boil. Stir in the pasta. Cook for 10 minutes or until the pasta is tender. Add the chicken and parsley and cook until the chicken is cooked through.
