Creamy Chicken & Vegetables Over Spaghetti Squash Is A Unique Dish That's Full Of Flavor!

1 small spaghetti squash (about 1 1/4 pounds), cut in half and seeded 1 tablespoon olive oil 1 pound skinless, boneless chicken breast halves, cut into strips 1 medium onion, cut in half and sliced (about 1/2 cup) 1 small red pepper, cut into 2-inch-long strips (about 1 cup)

1 medium zucchini, cut in half lengthwise and sliced (about 1 1/2 cups) 3/4 cup white wine 1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Healthy Request® Cream of Chicken Soup

2 tablespoons chopped fresh basil leaves 3 tablespoons grated Parmesan cheese Instructions: Heat the oven to 400°F. Place the squash halves, cut-side down, onto a baking sheet. Roast for 30 minutes or until the squash is tender. Scrape the flesh with a fork to separate the spaghetti-like

strands. Cover and keep warm. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the chicken and cook until browned, stirring occasionally. Remove the chicken from the skillet.

Reduce the heat to medium. Add the onion, pepper and zucchini to the skillet and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Stir in the wine and heat to a boil. Cook for 1 minute. Stir in the soup. Return the chicken to the skillet. Reduce the heat to low.

Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the basil. Serve the chicken mixture over the spaghetti squash. Sprinkle with the cheese.

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