Skinny Angel Chicken Pasta

Ingredients

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

Equipment

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

Directions

1. Heat oven to 325F. 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 (170F).
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.