Prep time
10 MIN
Total time
22 MIN
Fresh tomatoes and basil add a burst of freshness to this easy weeknight chicken and pasta dish. You’ll never believe a meal can have this much flavour and still be low in sodium!



  1. Heat 2 tsp (10 mL) of the oil in large nonstick skillet over medium-high heat. Cook chicken, stirring occasionally, for 5 minutes until lightly browned. Transfer to plate. Reduce heat to medium.
  2. Add soup, water, half of the lemon juice and the soy sauce; bring to boil, stirring constantly. Return chicken to pan; reduce heat and simmer, stirring occasionally, until chicken is cooked through, about 5 minutes. 
  3. Stir together tomatoes, garlic, basil and remaining lemon juice. Add half of the tomato mixture to pan.
  4. Meanwhile, cook linguine in unsalted water according to package directions; drain and return to pot. Add soup mixture; toss to coat. Transfer to serving dish; sprinkle with remaining tomato mixture.

Recipe Tips

  • Grape tomatoes are nice year-round, but when tomatoes are in season, use any fresh tomato variety totaling 3 cups (750 mL) chopped.
  • Leafy greens make a lovely addition to this pasta. Throw a handful of two of fresh baby spinach or arugula into the pasta water right before draining to wilt it slightly.
  • Using a no-salt added soup helps you control the sodium in your recipe. Season the sauce with salt and pepper to taste and sprinkle with Parmesan cheese, if you like.

Recipe Made With

CAMPBELL'S® Condensed No Salt Added Cream of Mushroom Soup

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