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
1 ½ cans (284 ml each) milk
1 ½ teaspoons (7 ml) chopped, fresh thyme leaves
3 tablespoons (7 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.
