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Italian Minestrone Bowls
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8 ounces uncooked dried spaghetti, broken in half

1 tablespoon Land O Lakes® Butter

1/2 pound boneless skinless chicken breast halves, cut into 1-inch pieces

1 tablespoon dried Italian herb seasoning  

1 teaspoon finely chopped fresh garlic

2 (14.5-ounce) cans low sodium chicken broth

1 (16-ounce) package frozen vegetable combination

1 (15-ounce) can cannellini beans, rinsed, drained

 *Substitute 3/4 teaspoon each dried basil leaves, dried marjoram leaves and dried oregano leaves, and 1/4 teaspoon rubbed sage.

How to make

  1. STEP 1

    Cook spaghetti according to package directions. Rinse with cold water. Drain well.

  2. STEP 2

    Meanwhile, melt butter in 4-quart saucepan until sizzling; add chicken, herb seasoning and garlic. Cook over medium-high heat, stirring occasionally, 5-6 minutes or until chicken is no longer pink.

  3. STEP 3

    Add broth, vegetables and beans. Continue cooking, stirring occasionally, 8-10 minutes or until heated through. Remove from heat; let stand to cool 15 minutes.

  4. STEP 4

    To serve, divide spaghetti among 6 individual microwave-safe resealable plastic food bowls; evenly divide chicken mixture over spaghetti. Cover; freeze until serving time. May be frozen up to 3 months.

Tip #1

To reheat, thaw frozen serving in refrigerator 8 hours or overnight. Keep refrigerated until ready to microwave. To cook, loosely cover microwave container. Microwave on Medium-high (70% power) 3-4 minutes or until heated through.

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