Parmesan Chicken And Broccoli Pasta |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I had this at a local eatery yesterday it is really very tasty the chef is a friend on mine so I got this recipe from her. We had soft rolls with this and there was even room for a low fat dessert. Iced tea. she said this recipe is best if using the original ingredient's as the different in dressing will give it an vinegary taste Ingredients:
4 oz. (1/4 of 16-oz. pkg) whole wheat spaghetti, uncooked |
1/4 cup kraft light zesty italian reduced fat dressing |
2 garlic cloves, minced |
1/2 lb. boneless, skinless chicken breast, cut into strips |
2 cup broccoli florets |
1/2 cup chopped grape tomatoes |
1/2 cup kraft 2% milk shredded reduce fat mozzarella cheese, divided |
4 tsp. kraft 100% grated parmesan cheese |
Directions:
1. Cook spaghetti as per pkg. directions.
2. Meanwhile heat the dressing and garlic in large nonstick skillet on medium heat.
3. Add chicken and broccoli cook and stir 5 minutes or until chicken is cooked through.
4. Stir in tomatoes and half of the mozzarella cheese.
5. Cook 2 minutes or until heated through, stirring occasionally.
6. Drain spaghetti, place on serving plates.
7. Top with chicken mixture, remaining mozzarella cheese and the Parmesan cheese
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