Chicken Parmesan with Linguini and Broccoli

by |


4 small  boneless skinless chicken breast halves (1 lb.)
2 Tbsp.  fat-free milk
1/2 cup  KRAFT Reduced Fat Parmesan Style Grated Topping
2 Tbsp.  olive oil
1 onion, chopped
3 cloves  garlic, minced
1 can  (15 oz.) tomato sauce
1/2 lb.  fresh mushrooms, sliced
1/2 tsp.  black pepper
1/4 lb.  linguine, uncooked
1 pkg.  (16 oz.) frozen broccoli cuts, thawed
1 cup  KRAFT 2% Milk Shredded Mozzarella Cheese


DIP chicken in milk then in grated topping, turning to evenly coat both sides of each breast.

HEAT oil in large nonstick skillet on medium heat. Add onions and garlic; cook and stir 3 min. Add chicken; cook 3 min. on each side. Add tomato sauce, mushrooms and pepper; cover. Simmer 15 min. or until chicken is done (165ºF).

MEANWHILE, cook pasta in large saucepan as directed on package, adding broccoli to boiling water for the last 2 min.

SPRINKLE mozzarella over chicken; cook 2 to 3 min. or until mozzarella is melted. Drain pasta mixture. Serve with chicken.

Serves 4. Recipes courtesy of KRAFT.




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