Sautéed chicken breasts and mushrooms are topped with cheese and bacon and served on a bed of pasta in this bistro favorite.
What You Need
Original recipe yields 4 servings
2 tsp. oil
3 cups sliced fresh mushroom s
1 onion, chopped
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1/4 cup KRAFT Lite Zesty Italian Dressing
4 small boneless skinless chicken breasts (1 lb.)
1/2 lb. spaghetti, uncooked
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
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Let's Make It
Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes and dressing.
Add chicken; cover. Simmer on medium-low heat 12 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.
Top chicken with cheese and bacon; simmer, covered, 5 min. or until cheese is melted. Drain spaghetti; place on platter. Top with chicken mixture.
Substitute 2 cups hot cooked rice or orzo for the spaghetti.
Prepare using boneless skinless chicken thighs.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 57g
Dietary Fibers 4g
* 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.