Chicken Parmesan with Linguine and Broccoli

Serving Size: 4
Prep Time:
Total Time:


  • 4 small boneless skinless chicken breast halves
  • 16 Ounce frozen broccoli cuts, thawed
  • 0.25 Pound linguine, uncooked
  • 0.5 tsp black pepper
  • 0.5 Pound fresh mushroom, sliced
  • 15 Ounce prepared tomato sauce
  • 3 clove garlic, minced
  • 1 onion, chopped
  • 2 Tbsp olive oil
  • 0.5 cup KRAFT reduced fat parmesan style grated topping
  • 2 Tbsp fat-free milk
  • 1 cup KRAFT 2% milk shredded mozzarella cheese


  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 (165ºF).
  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.