Skinny Angel Chicken Pasta

74% less fat • 49% fewer calories • 42% less sat fat than the original recipe. Give credit to reduced-fat cream cheese and skim milk. MORE + LESS -

teaspoons olive oil

cups sliced fresh mushrooms (8 oz)

1/2

cup dry white wine or Progresso™ reduced-sodium chicken broth (from 32-oz carton)

can (10.75 oz) condensed golden mushroom soup

oz reduced-fat cream cheese with chives and onion (from 8-oz container)

cup fat-free (skim) milk

teaspoons Dijon mustard

boneless skinless chicken breasts

teaspoon dried Italian seasoning

1/2

teaspoon pepper

1/4

teaspoon salt

oz uncooked angel hair (capellini) pasta

cups frozen broccoli florets (from 24-oz bag)

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1

Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

In 12-inch nonstick skillet, heat oil over medium-high heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until tender. Reduce heat to medium low. Stir in wine and soup until blended and smooth. Add cream cheese; cook, stirring constantly, until cheese is melted and mixture is smooth. Stir in milk and mustard; cook just until thoroughly heated.
3

Place chicken breasts in baking dish; sprinkle with Italian seasoning, pepper and salt. Pour sauce over chicken. Bake uncovered 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
4

Meanwhile, in 5- or 6-quart saucepan, heat 3 quarts water to boiling. Add pasta; stir in broccoli. Return to boiling. Cook 2 to 4 minutes or until pasta is tender; drain. Serve chicken and sauce with pasta mixture.

Eat Better America Test Kitchens replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
Multigrain or whole-grain pasta can be substituted for the regular pasta. Cook as directed on box, adding broccoli during last 4 minutes of cooking time.
Angel hair pasta cooks very quickly, so time it so that it is ready just before serving.