Angel Chicken Pasta
Nb persons: 6
Yield:
Preparation time: 20 min
Total time: 1hr 20min
Source:
| 2 teaspoons | olive oil |
| 3 cups | sliced fresh mushrooms, (8 oz) |
| 1/2 cup | chicken broth |
| 4 oz | reduced-fat cream cheese with chives and onion, (from 8-oz container) |
| 1 cup | fat-free, (skim) milk |
| 2 teaspoons | Dijon mustard |
| 6 | boneless skinless chicken breasts |
| 1 teaspoon | dried Italian seasoning |
| 1/2 teaspoon | pepper |
| 1/4 teaspoon | salt |
| 8 oz | uncooked angel hair, (capellini) pasta |
| 4 cups | frozen broccoli florets |
| soup canned |
1. Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In 12-inch nonstick skillet, heat oil over medium-high heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until tender. Reduce heat to medium low. Stir in broth and soup until blended and smooth. Add cream cheese; cook, stirring constantly, until cheese is melted and mixture is smooth. Stir in milk and mustard; cook just until thoroughly heated.
3. Place chicken breasts in baking dish; sprinkle with Italian seasoning, pepper and salt. Pour sauce over chicken. Bake uncovered 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
4. Meanwhile, in 5- or 6-quart saucepan, heat 3 quarts water to boiling. Add pasta; stir in broccoli. Return to boiling. Cook 2 to 4 minutes or until pasta is tender; drain. Serve chicken and sauce with pasta mixture.
High Altitude (3500-6500 ft): Heat oven to 350°F. Use 1 1/4 cups fat-free (skim) milk. Thaw the broccoli florets.
Recipe uploaded with Shop'NCook recipe organizer software.
Back to Shop'NCook recipe database