Heat the soup, parsley, garlic powder and spaghetti in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
1 can (18.8 ounces) Campbell’s® Chunky™ New England Clam Chowder1 tablespoon chopped fresh fresh parsleyor 1 teaspoon dried parsley flakes0.25 teaspoon garlic powder4 ounces (1/4 of a 1-pound package) spaghetti, cooked and drained
Sautéed shrimp and scallops are bathed in...
The comforting flavors of the fall harvest...
Make one flavorful soup base then use it t...
This quick-cooking skillet dish delivers c...