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Skinny Angel Chicken Pasta
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Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Lightened up cream cheese and skim milk create a healthier version with significantly less fat and calories compared to the original recipe.
Ingredients:
  • 2 teaspoons olive oil
  • 3 cups sliced fresh mushrooms (8 oz)
  • 1/2 cup dry white wine or Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 1 can (10.75 oz) condensed golden mushroom soup
  • 4 oz reduced-fat cream cheese with chives and onion (from 8-oz container)
  • 1 cup fat-free (skim) milk
  • 2 teaspoons Dijon mustard
  • 6 boneless skinless chicken breasts
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 8 oz uncooked angel hair (capellini) pasta
  • 4 cups frozen broccoli florets (from 24-oz bag)
Instructions:
  • Preheat the oven to 325°F and generously coat a 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In a large nonstick skillet, heat oil over medium-high heat. Cook mushrooms for 3 to 4 minutes, stirring occasionally until tender. Lower the heat to medium-low. Mix in wine and soup until smooth. Add cream cheese and stir constantly until melted and creamy. Pour in milk and mustard; cook until heated through.
  • Place chicken breasts in a baking dish and generously season with Italian seasoning, pepper, and salt. Pour the sauce over the chicken. Bake uncovered for 35-45 minutes, or until the chicken reaches an internal temperature of 170°F and the juices run clear when the thickest part is cut.
  • In a large saucepan, bring 3 quarts of water to a boil. Add the pasta and broccoli, bring back to a boil, and cook for 2 to 4 minutes until the pasta is tender. Drain and serve with the chicken and sauce.

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