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Steps
1
In 4 1/2- or 5-quart Dutch oven, cook pasta as directed on package. Drain; rinse well. Return to Dutch oven; cover to keep warm.
2
Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add chicken; cook and stir 2 to 4 minutes or until chicken is beginning to brown. Stir in onions, mustard and garlic. Cook until garlic is softened. Stir in tomatoes until blended. Cook 2 to 3 minutes, stirring occasionally, until chicken is no longer pink in center. If necessary, drain off any liquid.
3
Add frozen broccoli with sauce chips; cook about 4 minutes, stirring occasionally, until sauce chips have melted. Stir in cream cheese spread. Add milk; cook about 2 minutes, stirring constantly, until well blended and thoroughly heated.
4
Gently stir broccoli mixture into cooked pasta to coat. Salt and pepper to taste. Pour into serving bowl.
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Nutrition Facts
Serving Size:1 1/2 Cups
Calories
510
Calories from Fat
225
Total Fat
25g
38%
Saturated Fat
12g
60%
Cholesterol
95mg
32%
Sodium
580mg
24%
Total Carbohydrate
39g
13%
Dietary Fiber
4g
16%
Sugars
6g
Protein
32g
% Daily Value*:
Vitamin A
42%
42%
Vitamin C
28%
28%
Calcium
22%
22%
Iron
18%
18%
Exchanges:
2 Starch; 2 Vegetable; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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