Campbell's® Healthy Request® Chicken and Pasta Primavera

Campbell's® Healthy Request® Chicken and Pasta Primavera

Campbell's Kitchen 0

"Cheesy broccoli sauce, tender egg noodles and chicken are stirred together for a delicious, one-dish supper."

Ingredients 20 m {{adjustedServings}} servings 461 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 553 mg
  • 22%

Based on a 2,000 calorie diet

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  • Cook

  • Ready In

  1. Mix soup, milk, cheese, garlic powder and vegetables in saucepan. Heat to a boil. Cover and cook over low heat 10 minutes or until tender-crisp.
  2. Add chicken and heat through. Serve over spaghetti.
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Reviews 28

  1. 41 Ratings


Great recipe! Very yummy!!!Modified it, didn't use frozen veggies. Instead, sauteed 1/2 cup of chopped onions, 1 tsp crushed garlic, about 3 to 4 cups of fresh sliced mushrooms for a few min. Drained all the liquid added the raw chicken and cooked for about 3 minutes. Then, I added almost 1/2 cup of parmesan cheese, milk (with 1 - 2 tsp of corn starch mixed in as I didn't know if it would be thick enough) and cream of chicken soup, as I didn't have mushroom soup on hand, mixed it really well. Added drained spaghetti (cooked just past the al dente stage or about 3 minutes less cooking time) and cooked until hot. Then I placed it in a 8" x 8" glass cooking dish that had been sprayed with vegetable spray. Placed crack pepper on top as well as about 1 to 2 tbsp of parmesan cheese and put in the oven for about 10 min. on 350 degrees & then broiled it for about 5 min. until the top was browned & the noodles came out crispy on top. This is a great dish where you can double the size, use as a make ahead meal & freeze it without baking and also put in smaller containers to reheat for lunch - much better & cheaper than the frozen store bought stuff. Just serve with a side salad, dinner roll and some dairy product and what a healthy meal. If you're a cheese lover like hubby & I , just watch the calories, I used a light version of parmesan. Recipe is a definite keeper! Off to the store to get more soup, chicken & mushrooms so I can make ahead to put in the freezer! Thanks! Note: If f

Alishia Marie Toth

well i just got done making this for dinner tonight on 2/5/2011 and gave it 4 stars because it lacks this is ok BUT with modifications it is good but you need to up the garlic powder and it does need salt and definitely more Parmesan cheese so i say go by taste that's what i did or you will not like it because it is a little too bland without seasoning....oh and i used fettuccine noodles and not egg noodles to get the sauce to stick better to the noodles. And for my frozen vegetable blend i used the frozen California blend of carrots,broccoli, and cauliflower. I also still used cream of mushroom soup it called for but i used two cans and more milk to make it creamier.


... egg noodles ... ?? The recipe ingredients says spaghetti and the two are actually NOT the same (egg noodles are something used in Asian cookery so I assume that the pasta is what was meant to appear in the ingredients list)? Anyway - please, please consider using salty in cooking the pasta. It is still healthy as the salt merely flavours the cooking water and provides a hint of seasoning ... without it this recipe is too bland and could really do with something to flavour it. Alternatively, use a little homemade stock to cook the pasta.