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"Healthified" Angel Chicken Pasta

What is "Healthified"?

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Substitution

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.

Did You Know?

Angel hair pasta cooks very quickly, so time it so that it is ready just before serving.

3 reviews

8 ratings

74% less fat • 49% fewer calories • 42% less sat fat than the original recipe—see the comparison. Clever substitutions such as reduced-fat cream cheese and skim milk substantially reduced the fat in this creamy pasta and tender chicken dish. It's heavenly! From eatbetteramerica.

Prep Time:20 min

Start to Finish:1 hr 20 min

makes: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.
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.
High Altitude (3500-6500 ft): Heat oven to 350°F. Use 1 1/4 cups fat-free (skim) milk. Thaw the broccoli florets.

Nutritional Information

1 Serving: 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 Percent Daily Value*: Vitamin A 15%; Vitamin C 15%; Calcium 10%; Iron 15% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 4 Lean Meat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

3 Reviews

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I made this just a couple days ago I used whole wheat noodles and instead of using the onion and chive cream cheese I used fat free regular cream cheese and added green onions and garlic it was really good my family loved it even my picky dad who isnt a fan of pasta ate the leftovers the next day! I will make this recipe again
Posted at 9:21 AM on February 18 2009 by Kierra

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I made this meal the other night. Not bad just need a little more flavoring.
Posted at 9:48 AM on December 30 2008 by

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Too oniony

I made this tonight with chicken broth instead of the wine as that's what I had available. I ate it and will likely eat the leftovers, but I probably won't make this again. I think the taste of the condensed soup and the oniony flavor of the cream cheese is too prevalent. Maybe it can be tweaked? *shrug* Happy eating!
Posted at 9:58 AM on December 1 2008 by Emy0514