Chicken Parmesan with Linguine and Broccoli |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Coated with grated Parmesan topping then browned, chicken breasts are simmered in tomato sauce with mushrooms, topped with mozzarella cheese, and served with linguine and broccoli--a complete dinner in 38 minutes! Ingredients:
4 (4 ounce) boneless skinless chicken breast halves |
2 tablespoons fat-free milk |
1/2 cup kraft reduced fat parmesan style grated topping |
2 tablespoons olive oil |
1 onion, chopped |
3 cloves garlic, minced |
1 (15 ounce) can tomato sauce |
1/2 pound fresh mushrooms, sliced |
1/2 teaspoon black pepper |
1/4 pound linguine, uncooked |
1 (16 ounce) package frozen broccoli cuts, thawed |
1 cup kraft 2% milk shredded mozzarella cheese |
Directions:
1. Dip chicken in milk then in grated topping, turning to evenly coat both sides of each breast.
2. Heat oil in large nonstick skillet on medium heat. Add onions and garlic; cook and stir 3 min. Add chicken; cook 3 min. on each side. Add tomato sauce, mushrooms and pepper; cover. Simmer 15 min. or until chicken is done (165 degrees F).
3. Meanwhile, cook pasta in large saucepan as directed on package, adding broccoli to boiling water for the last 2 min.
4. Sprinkle mozzarella over chicken; cook 2 to 3 min. or until mozzarella is melted. Drain pasta mixture. Serve with chicken.
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