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
- Cook spaghetti according to package directions.
- 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.
- Drain spaghetti. Add to chicken mixture and toss. Sprinkle with Parmesan cheese.
- American Spaghetti Carbonara
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