6 oz. Angel hair pasta1 medium onion, chopped 1 tsp. olive oil 1 clove garlic, minced 1 can (10 3/4 oz.) Campbell's 98% Fat Free Cream of Chicken soup 1/2 cup Fat-Free sour cream 1 can whole leaf spinach, well drained 1 tsp. Seasoned pepper blend 1 tsp. chopped chives Dash of nutmeg
Cook angel hair pasta according to package directions, drain and set aside; cover to keep warm. Meanwhile, in a medium skillet, sauté onion in olive oil about 5 minutes; add garlic, and sauté for 1 additional minute. Next, add condensed soup, and sour cream. Stir to combine. Add remaining ingredients. Bring mixture to a boil, then reduce heat and simmer 5 minutes. Serve over warm pasta. Top with grated Parmesan or Romano cheese.
Tip: Turn this into a heartier dish by adding grilled chicken, scallops or shrimp. Or, try using fresh spinach instead of canned. Enjoy!
An Original Recipe by Kimberley Bevins
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