Prep/Total Time: 20 min.

• 6 ounces uncooked spaghetti
• 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 3/4 cup water
• 1 tablespoon lemon juice
• 1-1/2 teaspoons dried basil
• 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 package (16 ounces) frozen California-blend vegetables, thawed
• 4 cups cubed cooked chicken breast
• 3 tablespoons grated Parmesan cheese

Cook spaghetti according to package directions. Meanwhile, in a saucepan, combine the soup, water, lemon juice, basil, garlic powder, salt and pepper. Stir in vegetables; bring to a boil. Reduce heat; cover and simmer for 3-5
minutes or until vegetables are tender.

Stir in chicken; heat through. Drain spaghetti; add to chicken mixture and toss to coat. Sprinkle with Parmesan cheese.

Yield: 6 servings.

Nutritional Analysis: 1-1/3 cups equals 342 calories, 5 g fat (2 g saturated fat), 78 mg cholesterol, 526 mg sodium, 36 g carbohydrate, 4 g fiber, 35 g protein. Diabetic Exchanges: 4 very lean meat, 2 starch, 1 vegetable.

• 12 cups peeled, diced tomatoes
• 5 small cans tomato paste
• 3 chopped onions
• 3 crushed bay leaves
• 1 T. oregano
• 1 1/2 t. fennel seed
• 1 T. basil
• 3 T. salt
• 1 t. pepper
• 5 cloves garlic
• 1/4 cup vegetable oil
• 1/4 cup sugar

Cook to low boil.  Pour into jars and add 1 tsp lemon juice to each jar.  Water bath for 45 minutes.  Makes 4 quarts.