Cheesy Chicken And Spaghetti

Serves: 4
Total Calories: 407


1 (8-ounce) package spaghetti or linguini, broken in half
1/4 pound bacon lean
3/4 pound chicken uncooked boneless, skinless
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (11-ounce) can cheddar cheese soup condensed
1/3 cup water
1 (2 1/4-ounce) can olives sliced, drained


Cook pasta according to package directions. Drain and keep warm.

Meanwhile, place bacon in a large skillet. Over medium heat, fry bacon until crisp. Transfer bacon to paper towels to drain. Discard all but 2 tablespoons of the drippings.

Cut chicken into bite-size pieces (you will have about 1 1/2 cups). Over medium heat, cook chicken in bacon drippings for 3 to 4 minutes or until no longer pink in center. Sprinkle with salt and pepper. Stir in soup, water and olives. Bring to a boil. Stir in cooked pasta.

Crumble bacon. Reserve 2 tablespoon bacon for garnish and stir remaining bacon into pasta mixture. Bring to a boil over medium heat reduce heat to low and simmer for 3 to 5 minutes or until heated through, stirring frequently.

To serve, transfer pasta mixture to a serving dish. Sprinkle with reserved bacon. Serve immediately.

Serve with steamed carrots and a green salad.

Nutritional Facts:

Serves: 4
Total Calories: 407
Calories from Fat: 93

This Cheesy Chicken And Spaghetti recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.

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