Chicken Parmesan with Linguine and Broccoli

Ingredients

• 0.5 teaspoon pepper black
• 16 ounce broccoli cuts frozen thawed
• 15 ounce tomato sauce canned
• 2 tablespoons milk fat-free
• 0.5 pound mushrooms fresh sliced
• 3 cloves garlic minced
• 0.3 pound pasta uncooked
• 2 tablespoons olive oil 
• 1  onion chopped
• 0.5 cup reduced fat topping parmesan style grated kraft
• 1 cup milk mozzarella cheese shredded 2% kraft
• 16 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• sauce pan

Directions

1. Dip chicken in milk then in grated topping, turning to evenly coat both sides of each breast.
2. Heat oil in large nonstick skillet on medium heat.
3. Add onions and garlic; cook and stir 3 min.
4. Add chicken; cook 3 min. on each side.
5. Add tomato sauce, mushrooms and pepper; cover. Simmer 15 min. or until chicken is done (165 degrees F).
6. Meanwhile, cook pasta in large saucepan as directed on package, adding broccoli to boiling water for the last 2 min.
7. Sprinkle mozzarella over chicken; cook 2 to 3 min. or until mozzarella is melted.
8. Drain pasta mixture.
9. Serve with chicken.