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Source: Campbell's Recipes
Tagged With: 4 servings (about 1 1/4 cups each)
Asparagus Chicken Pasta
What to do with that leftover chicken?  Make this tasty dish that uses canned asparagus and cream of mushroom soup to transform the chicken into a new and exciting dish.
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Serves: 4 servings (about 1 1/4 cups each)
Prep Time: 20 minutes
Cook Time: 15 minutes
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2 cans (12 ounces each) asparagus spears, drained
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
2 cups diced cooked chicken
1/2 cup milk
1/3 package (6 ounces) your favorite pasta, cooked and drained (about 3 cups)




Reserve half the asparagus spears. Chop the remaining asparagus spears.

Heat the soup, chicken and milk in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
Stir the pasta and chopped asparagus in the saucepan and cook until the mixture is hot and bubbling, stirring occasionally.
Heat the reserved asparagus spears in an 8-inch skillet over medium heat until they're heated through. Serve with the pasta mixture.

Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
Easy Substitution: You may also use 14 fresh asparagus spears, cooked and drained, for the canned asparagus.


Notes:
Nutritional Values per Serving using Campbell's Cream of Mushroom Soup: Calories 389, Total Fat 11g, Saturated Fat 3g, Cholesterol 68mg, Sodium 946mg, Total Carbohydrate 42g, Dietary Fiber 4g, Protein 30g, Vitamin A 21%DV, Vitamin C 36%DV, Calcium 8%DV, Iron 24%DV

Nutritional Values per Serving using Campbell's 98% Fat Free Cream of Mushroom Soup: Calories 365, Total Fat 9g, Saturated Fat 2g, Cholesterol 67mg, Sodium 706mg, Total Carbohydrate 42g, Dietary Fiber 4g, Protein 30g, Vitamin A 21%DV, Vitamin C 36%DV, Calcium 9%DV, Iron 24%DV


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