Recipe courtesy of Linda Gassenheimer
Chicken Parmesan, Pasta and Broccoli
- Level: Easy
- Yield: Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 361
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 30
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 36
- Cholesterol
- 90
- Sodium
- 649
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
Olive oil spray
1 pound boneless, skinless chicken breast, visible fat removed
Salt and freshly ground black pepper
1 cup low-sugar, low-fat pasta sauce
1/4 cup freshly grated Parmesan
Pasta and Broccoli:
4 ounces whole wheat spaghetti (1 cup uncooked)
4 cups broccoli florets (8 ounces)
1 tablespoon, plus 1 teaspoon olive oil
Directions
- Set a medium-size nonstick skillet over medium-high heat. Spray with olive oil, and brown the chicken 2 minutes on each side. Season each cooked side with salt and pepper. Add the pasta sauce and let simmer for 4 minutes. Sprinkle with Parmesan cheese, cover with a lid, and let sit 1 minute. Divide between 4 plates and serve with the pasta and broccoli.
Pasta and Broccoli:
- Bring a large pot of water to a boil and add the pasta. Cook 5 minutes, add broccoli, and continue to cook 4 minutes. Drain and toss with olive oil; season with salt and pepper.