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| Chicken Parmesan with Linguine and Broccoli | |||||
| Ingredients: | |||||
| 4 small | boneless skinless chicken breast halves | ||||
| 2 tbsp | milk | ||||
| 1/2 cup | parmesan cheese | ||||
| 2 tbsp | olive oil | ||||
| 1 medium | yellow onion, chopped | ||||
| 3 cloves | garlic, minced | ||||
| 15 oz | tomato sauce | ||||
| 1/2 lb | fresh mushroom, sliced | ||||
| 1/2 tspn | black pepper | ||||
| 4 oz | linguine | ||||
| 16 oz | frozen broccoli cuts, thawed | ||||
| 1 cup | shredded mozzarella cheese | ||||
| Directions: | |||||
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Dip chicken in mil; coat with grated topping. Set aside.
Heat oil in large nonstick skillet on medium heat. Add onion and garlic; cook and stir 3 mintues. Add chicken; cook 3 minutes on each side. Add tomato sauce, mushrooms and pepper; cover. Simmer 15 minutes or until chicken is cooked through. Meanwhile, prepare pasta as directed on package, adding broccoli to water during last 2 mintues of pasta over drained pasta mixture. |
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