Skinny Angel Chicken Pasta

Ingredients

• 2 teaspoons olive oil 
• 8 oz mushrooms fresh sliced
• 0.5 cup chicken broth dry white reduced-sodium (from 32-oz carton)
• 10.8 oz cream of mushroom soup canned
• 4 oz cream cheese with chives and onion (from 8-oz container) reduced-fat
• 1 cup skim milk fat-free (skim)
• 2 teaspoons dijon mustard 
• 6  chicken breast boneless skinless
• 1 teaspoon seasoning dried italian
• 0.5 teaspoon pepper 
• 0.3 teaspoon salt 
• 8 oz angel hair pasta uncooked (capellini)
• 4 cups broccoli florets frozen (from 24-oz bag)

Equipment

• frying pan
• sauce pan
• oven
• baking pan
• glass baking pan

Directions

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.
3. 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.
4. Add cream cheese; cook, stirring constantly, until cheese is melted and mixture is smooth. Stir in milk and mustard; cook just until thoroughly heated.
5. Place chicken breasts in baking dish; sprinkle with Italian seasoning, pepper and salt.
6. Pour sauce over chicken.
7. Bake uncovered 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
8. Meanwhile, in 5- or 6-quart saucepan, heat 3 quarts water to boiling.
9. Add pasta; stir in broccoli. Return to boiling. Cook 2 to 4 minutes or until pasta is tender; drain.
10. Serve chicken and sauce with pasta mixture.