Family Foods

Creamy Chicken Carbonara

Makes 6 servings By CAMPBELLS®

Ingredients:

• 10 strips bacon cut in ½” (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 1/2 cans (284 mL each) milk
• 1 1/2 tsp (7 mL) chopped, fresh thyme leaves
• 3 tbsp (45mL) 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.