Skinny Angel Chicken Pasta Recipes

SKINNY ANGEL CHICKEN PASTA

Skinny Angel Chicken Pasta image

74% less fat • 49% fewer calories • 42% less sat fat than the original recipe. Give credit to reduced-fat cream cheese and skim milk.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 teaspoons olive oil
3 cups sliced fresh mushrooms (8 oz)
1/2 cup dry white wine or Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 can (10.75 oz) condensed golden mushroom soup
4 oz reduced-fat cream cheese with chives and onion (from 8-oz container)
1 cup fat-free (skim) milk
2 teaspoons Dijon mustard
6 boneless skinless chicken breasts
1 teaspoon dried Italian seasoning
1/2 teaspoon pepper
1/4 teaspoon salt
8 oz uncooked angel hair (capellini) pasta
4 cups frozen broccoli florets (from 24-oz bag)

Steps:

Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, heat oil over medium-high heat. 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. Add cream cheese; cook, stirring constantly, until cheese is melted and mixture is smooth. Stir in milk and mustard; cook just until thoroughly heated.
Place chicken breasts in baking dish; sprinkle with Italian seasoning, pepper and salt. Pour sauce over chicken. Bake uncovered 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
Meanwhile, in 5- or 6-quart saucepan, heat 3 quarts water to boiling. Add pasta; stir in broccoli. Return to boiling. Cook 2 to 4 minutes or until pasta is tender; drain. Serve chicken and sauce with pasta mixture.

Nutrition Facts : Calories 440, Carbohydrate 44 g, Cholesterol 90 mg, Fiber 4 g, Protein 38 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 5 g, TransFat 0 g

ANGEL CHICKEN PASTA

Angel Chicken Pasta image

A delicious, easy company dish - the flavors are wonderful. A favorite with my family. I usually double the recipe so we can have leftovers.

Provided by Marian Collins

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta

Time 1h30m

Yield 6

Number Of Ingredients 7

Ingredients

6 skinless, boneless chicken breast halves
¼ cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
½ cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta

Steps:

Preheat oven to 325 degrees F (165 degrees C).
In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.

Nutrition Facts : Calories 528.4 calories, Carbohydrate 48.3 g, Cholesterol 107.2 mg, Fat 18.5 g, Fiber 3.1 g, Protein 37.5 g, SaturatedFat 9.6 g, Sodium 1264.9 mg, Sugar 4.3 g

SKINNY GARLIC SHRIMP PASTA

Skinny Garlic Shrimp Pasta image

Set sail for something new and amazing! Our better-for-you Skinny Garlic Shrimp Pasta is the perfect way to explore new flavors for the family. We've made it simple to pack a whole lot of flavor into every bite.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

8 oz uncooked multigrain angel hair (capellini) pasta or spaghetti
4 cups fresh baby spinach leaves
1 1/2 cups halved cherry tomatoes
3 teaspoons olive oil
1 medium onion, finely chopped (1/2 cup)
1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed
3 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup dry white wine or Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/4 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons chopped fresh parsley
2 tablespoons butter

Steps:

In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.
While pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.
Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.

Nutrition Facts : Calories 310, Carbohydrate 31 g, Cholesterol 165 mg, Fat 1, Fiber 4 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 3 g, TransFat 0 g

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