Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the carrot and cook for 2 minutes, stirring occasionally.Add the salsa, stock and soup and heat to a boil. Stir in the uncooked spaghetti. Reduce the heat to medium-high. Cover and cook for 12 minutes or until the spaghetti is tender and most of the liquid is absorbed, stirring occasionally.Add the chicken and 1/4 cup cheese and cook until hot. Season with salt and pepper, if desired. Sprinkle with the remaining 1/4 cup cheese and the cilantro, if desired and serve immediately.
1 cup shredded carrot (you can buy pre-shredded or peel and shred 2 large carrots)0.5 cup Pace® Chunky Salsa4 cups Swanson® Unsalted Chicken Stock1 can (10 1/2 ounces) Campbell's® Butternut Squash Cooking Soup8 ounces uncooked spaghetti, broken in half2 cups shredded cooked chicken0.5 cup shredded 2% milk Cheddar cheese2 tablespoons chopped cilantro (optional)
A touch of Dijon-style mustard gives great...
Need a brown-bag lunch idea that you can f...
Our tamale-inspired recipe for Chili Corn ...
There won't be any leftovers when you tran...