Parmesan-coated chicken breasts are browned then simmered in a flavorful tomato sauce, sprinkled with mozzarella and served over pasta and broccoli.
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
2 Tbsp. fat-free milk
1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping
2 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
1 can (15 oz.) tomato sauce
1/2 lb. sliced fresh mushrooms
1/2 tsp. black pepper
1/4 lb. linguine, uncooked
1 pkg. (16 oz.) frozen broccoli cuts, thawed
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
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Let's Make It
Dip chicken, 1 breast at a time, in milk, then in grated topping, turning to evenly coat both sides of each breast.
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 (165ºF).
Meanwhile, cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
Sprinkle mozzarella over chicken; cook 2 to 3 min. or until mozzarella is melted. Drain pasta mixture. Serve with chicken.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 7g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.