Adapted from
Campbell's 123 Dinner
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2 tbsps
olive oil
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1 lb
chicken breast halves skinless
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10 3/4 ozs
low-fat cream of chicken soup
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1/4 cup
water
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2 tsps
lemon juice
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1/4 tsp
garlic powder
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8 ozs
angel hair spaghetti, cooked and drained
In a large skillet, heat oil. Add chicken and cook until no longer pink. Stir in soup, water, lemon juice, and garlic powder. Heat to a boil. Cover and cook over low heat for five minutes, or until done. Serve over cooked pasta.