Ingredients30 m servings 452 cals
- Cook and drain spaghetti as directed on package.
- Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook garlic and chicken in oil 3 to 4 minutes on each side until chicken is light brown.
- Sprinkle basil and pepper flakes on chicken. Pour soup over chicken; sprinkle with cheese. Cover and simmer 10 minutes.
Per Serving: 452 calories; 9.4 g fat; 55.5 g carbohydrates; 34 g protein; 67 mg cholesterol; 677 mg sodium. Full nutrition
ReviewsRead all reviews 9
Really enjoyed this recipe. Only used a different cheese b/c I had it on hand. I love chicken parm., and this is different. I think I like it more. It is a lot lighter meal to have and very ...
I skipped the breading and used skinless chicken breasts. Tasted great!
Very good and I'm pretty picky. I marinated the chicken before browning in olive oil, garlic, onion powder, and Italian spices.
Easy Easy Easy…Browning the chicken was the longest part. Four kids very happy and husband ate the rest from the pan. I did put it in the oven to melt and get bubbly.
I used Lo Sodium V-8 instead of the soup, cuz that's what was on hand.
Husband loved it! I didn't add the cheese because I didn't have any but will make it again!
me and my big sister Xoei made it without the dried basil and the red pepper flakes. we also didn't have tomato soup so instead we used tomato sauce and 4 ounces of water and Italian seasoning. ...