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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Simple ingredient substitutions add up to a tasty makeover that boasts only about half the fat and a fourth fewer calories than the original. We like math thatâs that easy! Sarah Klier - Grand Rapids, Michigan Ingredients:
2-1/2 cups sliced fresh mushrooms |
2 tablespoons butter |
6 boneless skinless chicken breast halves (6 ounces each) |
2 tablespoons italian salad dressing mix |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
1 carton (8 ounces) reduced-fat spreadable chive and onion cream cheese |
1/3 cup dry white wine or reduced-sodium chicken broth |
1/4 cup fat-free milk |
3 cups uncooked yolk-free whole wheat noodles |
1 tablespoon minced chives |
Directions:
1. In a large nonstick skillet coated with cooking spray, saute mushrooms in butter until tender. Remove with a slotted spoon and keep warm; set aside.
2. Sprinkle chicken with salad dressing mix. In the same skillet, brown chicken on both sides. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Stir the soup, cream cheese, wine, milk and reserved mushrooms into skillet; heat through. Spoon over chicken.
3. Cover and bake at 350° for 25-30 minutes or until a meat thermometer reads 170°.
4. Meanwhile, cook noodles according to package directions; drain. Serve with chicken and sauce; sprinkle with chives. Yield: 6 servings.
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