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.

Prep and Cook Time: about 35 minutes

Notes: You can prepare soup through step 2 up to 1 day ahead, but do not bring mixture to a boil; instead, cool, cover, and chill.  To reheat, lift off and discard fat; bring soup to a boil.

Makes: about 5 1/2 quarts; 10-12 servings

• 2 pounds hot or mild Italian sausages
• 3 carrots (12 oz. total), peeled and chopped
• 1 onion (12 oz.); peeled and chopped
• 4 cloves garlic, peeled and chopped
• 3 quarts fat-skimmed chicken broth
• 2 cans (14 1/2 oz each) diced tomatoes
• 2 cans (15 oz each) cannellini (white) beans, rinsed and drained
• 1 tablespoon dried basil
• 2 cups dried large shell-shaped pasta
• 4 quarts spinach leaves (about 12 oz), rinsed
• salt and pepper
• about 1 cup grated parmesan cheese

1.  Squeeze sausages from casings into an 8 to 10 quart pan over high heat and stir often, breaking them apart with a spoon, until browned and crumbly, 8-10 minutes.  Spoon out and discard all but 1 tablespoon fat from pan.

2.  Add carrots, onion, and garlic; stir often until onion is limp, 5 to 7 minutes.  Add broth, tomatoes (including juice), beans, and basil and bring to a boil.

3.  Add pasta, reduce heat, and simmer, covered, stirring occasionally, until pasta is just tender to bite, about 10 minutes.  Skim and discard fat.  Stir in spinach and cook just until it is wilted, about 30 seconds.  Add salt and pepper to taste.  Serve soup from the pan, or pour into a tureen.  Offer parmesan cheese to add to taste.

Per serving: 397 cal., 41% (162 cal.) from fat; 29 g protein; 18 g fat (6.6 g sat.); 29 g carbo (5.6 g fiber); 947 mg sodium; 29 mg chol.

Sunset, January 2003, page 91