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Creamy Chicken Carbonara
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| Prep Time: 10 min Cook Time: 25 min Ingredients | |
| 10 strips | bacon, cut in 1/2" (1 cm) pieces |
| 1 medium | onion, chopped |
| 2 cloves | garlic, finely minced |
| 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Mushroom Soup 1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup | |
| 1½ cans (284 mL each) | milk |
| 1½ tsp (7 mL) | chopped, fresh thyme leaves |
| 3 tbsp (45 mL) | chopped, fresh parsley leaves |
| 3 cups (750 mL) | cubed, cooked chicken |
| 6 cups (1.5 L) | hot cooked spaghetti, without salt |
Directions
1. Cook bacon until crisp at medium heat in large skillet. Drain bacon on paper towel; remove all but 1 tbsp (15 mL) fat from skillet.
2. Add onion and garlic to skillet; cook and stir until onions are translucent – about 5 minutes. Stir in mixture of soups, milk, parsley and thyme. Stir in chicken. Bring to a boil, stirring often; stir in bacon. Reduce heat to low.
3. Simmer covered, for 5 minutes, stirring occasionally. Serve immediately over cooked spaghetti.
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