Butternut Squash Chicken Spaghetti

Our Chicken Spaghetti recipe is a delicious and easy twist on classic spaghetti.  We cook everything in the same skillet so both prep and cleanup are a breeze.  With our Chicken Spagh...

Directions

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.

Ingredients

1 cup shredded carrot (you can buy pre-shredded or peel and shred 2 large carrots)
0.5 cup Pace® Chunky Salsa
4 cups Swanson® Unsalted Chicken Stock
1 can (10 1/2 ounces) Campbell's® Butternut Squash Cooking Soup
8 ounces uncooked spaghetti, broken in half
2 cups shredded cooked chicken
0.5 cup shredded 2% milk Cheddar cheese
2 tablespoons chopped cilantro (optional)

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