Creamy Spaghetti with Spinach and Chicken

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CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Made with chicken broth, seasoned chicken and cream
•Low in fat
•Low in cholesterol
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  • 1 lb (454 g) cooked spaghetti
  • 8 oz (226 g) cooked chicken,
  • 1 can CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup
  • 1 cup (250 mL) canned crushed tomatoes
  • 2 slices bacon, chopped
  • 6 oz (170 g) button mushrooms, sliced
  • 1/4 cup (60 mL) milk
  • 1/4 tsp (1 mL) dried thyme
  • 1/2 tsp (3 mL) black pepper
  • 1 cup (250 mL) chopped spinach
  • 1/4 cup (60 mL) fresh basil leaves (optional)


  1. Sauté bacon 4 minutes in a large non-stick pan over medium high heat.
  2. Add mushrooms and thyme,lower heat to medium and cook 4 minutes more
  3. Add soup,tomatoes,milk,and pepper,cook 4 minutes,covered.
  4. Add spinach,chicken and pasta,bring to a simmer and stir to completely coat noodles.
  5. You may use any pasta shape you like; for chunky noodles like penne simply cut your mushrooms in quarters and keep your chicken and bacon pieces bigger.

Recipe tips

For a more sophisticated taste add the shredded basil in as you add the noodles.

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Amount Per Serving
Calories 420
Fat 13 g
Sodium 840 mg
Carbohydrate 48 g
Dietary Fibre 4 g
Protein 27 g
Calcium 8 %DV
  • One serving of vegetables
  • Source of calcium
  • Source of fibre
  • Good source of protein

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