| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Campbell's NEW Cream of Chicken & Broccoli Soup |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Grated Parmesan cheese |
| 1/8 |
ts |
Garlic powder |
| 1/8 |
ts |
Pepper |
| 2 |
c |
Broccoli flowerets |
| 1 |
lg |
Carrot, cut into matchstick- thin strips |
| 3 |
c |
Cooked spaghetti (about 6 oz dry) |
INSTRUCTIONS
1. In 4 quart saucepan, combine soup, milk, cheese, garlic powder and
pepper; add broccoli and carrot. Heat to boiling, stirring
occasionally. Cover; cook over low heat 5 minutes or until vegetables
are tender, stirring occasionally.
2. Add spaghetti. Heat through, stirring occasionally.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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