Chicken Parmesan with Linguine and Broccoli

Chicken Parmesan with Linguine and Broccoli

1
KRAFT Grated Parmesan Cheese 0

"Coated with grated Parmesan topping then browned, chicken breasts are simmered in tomato sauce with mushrooms, topped with mozzarella cheese, and served with linguine and broccoli--a complete dinner in 38 minutes!"

Ingredients 38 m {{adjustedServings}} servings 491 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 47.4 g
  • 95%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1093 mg
  • 44%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  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. Add onions and garlic; cook and stir 3 min. Add chicken; cook 3 min. on each side. Add tomato sauce, mushrooms and pepper; cover. Simmer 15 min. or until chicken is done (165 degrees F).
  3. Meanwhile, cook pasta in large saucepan as directed on package, adding broccoli to boiling water for the last 2 min.
  4. Sprinkle mozzarella over chicken; cook 2 to 3 min. or until mozzarella is melted. Drain pasta mixture. Serve with chicken.
Tips & Tricks
Linguine with Chicken and Vegetables

What's cooking in Ellington? This creamy, satisfying linguine.

Tomato Chicken Parmesan

See how to make a super-simple baked chicken dinner.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 1

  1. 1 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Rock_lobster
3/1/2015

Chicken Parmesan with Linguine & Broccoli Haiku: "Needed some more sauce. (And more seasoning as well.) Tasted fairly good." Followed the recipe exactly as written, but found two things odd - the dip in milk followed by parmesan which resulted in nothing "sticking" in any breaded or "Chicken Parmesan-ey" kind of way, along w/ the throwing the thawed broccoli into the boiling pasta water towards the end. Well I did everything as Kraft intended (other than using non-Kraft mozzarella) and we found the plain can of tomato sauce lacking in flavor, along w/ not being enough of for covering that much chicken, pasta, mushroom, onion etc ... In the end, the chicken was moist and cooked perfectly according to the recipe's directions, but the linguine was just so ... yawn. To make this again would require using a quality jar (or homemade) spaghetti sauce, or adding substantial seasoning and spices to the tomato sauce, tossing the linguine w/ the chicken/mushroom mixture, and either bypassing the broccoli altogether, or letting it cook w/ the chicken.