Spaghetti Primavera

This is a great pasta dish if you feel for spaghetti, but not marinara sauce.  I found this recipe on the back of a soup can when I was looking for a dinner idea.  I had all the ingredients, so naturally I tried it out. Since then I've made it two more times.  The second time because I was having problems with acidity in tomatoes, and the third time (see photo below) because I thought it would make a good vegetarian pasta dish.

To Start:
1 can (10 3/4 oz) Condensed Cream of Mushroom Soup
1/2 cup milk
3 T Parmesan cheese
1/4 tsp garlic powder
1 bag (16 oz) California-style frozen vegetables
2 cups cooked, cubed chicken [also good without]
1/2 pkg (8 oz) wheat spaghetti

How to Make:
Boil salted water in a medium saucepan.  Meanwhile, mix together soup, milk, Parmesan cheese, garlic powder, frozen vegetables, and chicken in a small saucepan.  Heat until boiling then let simmer until the vegetables are cooked through, stirring frequently.  Add the uncooked spaghetti into the boiling water and cook according to directions (about 10 minutes).  Drain the spaghetti, put it back into the original saucepan and pour the sauce over the pasta.  Toss together and there you have a delicious pasta dish!

Another variation of Pasta Primavera!

Recipe from Campbell's Kitchen