This is a simple pasta dish made with summer squash, basil, and mushrooms.  The sauce is made easy with a can of chicken soup—though no one would ever guess that that is the secret ingredient.

We took this dish to a block party.  It was a cool day and we had no way to keep it warm.  But that didn’t matter.  Folks kept coming up and asking for our pasta salad recipe.


1 pound uncooked spaghetti
1 small onion, diced
1 cup sliced mushrooms
1 can (10-3/4 ounce size) cream of chicken soup, undiluted
3/4 cup milk
1 tablespoon lemon juice
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 summer squash, sliced
4 cups cubed cooked chicken breast
1/4 cup grated Parmesan cheese


  1. Cook spaghetti according to package directions.
  2. In a large skillet, sauté the onions and mushrooms until the onions are tender.  Add the soup, milk, lemon juice, basil, garlic powder, salt and pepper. Stir in squash; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until squash is tender.  Stir in chicken.
  3. Drain spaghetti.  Add to chicken mixture and toss. Sprinkle with Parmesan cheese.

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