Making smart substitutions such as reduced-fat cream cheese and skim milk substantially reduced the fat. And replacing the seasoning brings sodium down to a reasonable level.
1/4 cup butter >
2 teaspoons olive oil
1 cup sliced fresh mushrooms >
3 cups sliced fresh mushrooms
cream cheese with chives and onion >
reduced-fat cream cheese with chives and onion
whipping cream >
fat-free (skim) milk
1 package (.7 oz) Italian-style salad dressing mix >
1 teaspoon dried Italian seasoning, 1/2 teaspoon pepper, 1/4 teaspoon salt
1 lb uncooked angel hair pasta >
8 oz uncooked angel hair pasta
added broccoli
Nutritional Highlights
870 (before)
440 (after)
43 g (before)
11 g (after)
19 g (before)
3 1/2 g (after)
20 min |
1 hr 20 min |
6 servings |
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 Green Giant® Select® frozen broccoli florets (from 24-oz bag)
1
Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
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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.
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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).
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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.
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Nutritional Information
1 chicken breast, 1 cup pasta and 2/3 cup sauce:
Calories 440 (Calories from Fat 100); Total Fat 11g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 90mg; Sodium 710mg; Total Carbohydrate 44g (Dietary Fiber 4g, Sugars 5g); Protein 38g
% Daily Value
Vitamin A 15%; Vitamin C 15%; Calcium 10%; Iron 15%
Exchanges
2 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 4 Lean Meat, 0 Fat
Carbohydrate Choices
3
