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Parmesan Chicken & Broccoli Pasta [Oct. 12th, 2006|07:30 pm]
Find and post recipes we twentysomethings have fou


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This is another success story from kraftfood.com. We've made it several times, and it's awesome. Also? Insanely easy.

Serves 2, takes less than 30 minutes from start to finish. Here is the recipe copied and pasted from Kraft, with a few modifications of mine.

4 oz. (1/4 of 16-oz. pkg.) whole wheat spaghetti, uncooked
1/4 cup Zesty Italian Reduced Fat Dressing
2 cloves garlic, minced (I've also used plain 'ol minced garlic from a jar)
1/2 lb. boneless skinless chicken breasts, cut into strips (I often add more chicken. Love me some yardbird)
2 cups broccoli florets
1/2 cup chopped tomatoes (canned works also)
1/2 cup 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
4 tsp. Parmesan Cheese (I've found reduced fat versions)

COOK pasta as directed on package.

MEANWHILE, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli. Cook and stir 5 to 7 min. or until chicken is cooked through.
ADD tomatoes and half of the mozzarella cheese to skillet; stir to mix lightly. Cook until heated through. Spoon over pasta; sprinkle with remaining mozzarella cheese and the Parmesan cheese.

Nutrition (per serving)
Calories 490
Total fat 11g
Saturated fat 4.5g
Cholesterol 85mg
Sodium 840mg
Carbohydrate 52g
Dietary fiber 4g
Sugars 7g
Protein 44g
Vitamin A 60%DV
Vitamin C 60%DV
Calcium 50%DV
Iron 20%DV