Green Giant Angel Chicken Pasta

The lighter and leaner substitutions in this Italian favorite shave calories and fat from the recipe, and chicken adds a boost of protein. You can substitute the regular pasta for multigrain or whole-grain. Angel hair pasta cooks quickly, so time it so that it's ready just before serving.

Provided by Green Giant®

Makes 6 servings

2 tsp Olive oil
3 cups Sliced fresh mushrooms
1/2 cup Dry white wine or reduced-sodium chicken broth
1 can (10.75 oz) Condensed golden mushroom soup
4 oz Reduced-fat cream cheese with chives and onion
1 cup Skim milk
2 tsp Dijon mustard
6 Boneless skinless chicken breast
1 tsp Dried italian seasoning
1/2 tsp Pepper
1/4 tsp Salt
8 oz Uncooked angel hair pasta
4 cups Green Giant Select broccoli florets
Cooking spray

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

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.

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).

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.