We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Crispy Parmesan Chicken with Creamy Cauliflower Pasta

(0)
  0 reviews
  • 35 min prep time
  • 35 min total time
  • 9 ingredients
  • 6 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

Your kids will never know the secret ingredient in this pasta is pureed cauliflower!

Ingredients

1
cup frozen cauliflower
1 1/3
cups hot water
1 1/2
cups milk
4
tablespoons butter or margarine
1
box Chicken Helper™ crispy Parmesan chicken
1
cup frozen sweet peas
1
lb uncooked boneless skinless chicken breasts (thawed if frozen)
1
tablespoon milk
2
tablespoons vegetable oil

Steps

  • 1 Cook frozen cauliflower as directed on package. Place cooked cauliflower in food processor. Cover; process until smooth, scraping down sides of bowl as necessary. Set aside.
  • 2 In 2-quart heavy saucepan, stir hot water, 1 1/2 cups milk, 2 tablespoons of the butter, and the sauce mix and uncooked pasta (from Chicken Helper box). Heat just to boiling, stirring frequently. Reduce heat; simmer uncovered about 10 minutes, stirring occasionally, until pasta is tender. Add cauliflower and frozen peas to pasta. Cook 2 minutes longer. Keep warm.
  • 3 Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick.) Place chicken in medium bowl or food-storage plastic bag. Pour 1 tablespoon milk over chicken to moisten. Add seasoned crumbs (from Chicken Helper box); coat chicken with crumbs.
  • 4 In 10- or 12-inch nonstick skillet, heat remaining 2 tablespoons butter and the oil over medium heat until butter is melted. Carefully add chicken; cook 4 to 6 minutes or until golden brown on bottom. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and no longer pink in center. Serve with pasta.
  • 1 Cook frozen cauliflower as directed on package. Place cooked cauliflower in food processor. Cover; process until smooth, scraping down sides of bowl as necessary. Set aside.
  • 2 In 2-quart heavy saucepan, stir hot water, 1 1/2 cups milk, 2 tablespoons of the butter, and the sauce mix and uncooked pasta (from Chicken Helper box). Heat just to boiling, stirring frequently. Reduce heat; simmer uncovered about 10 minutes, stirring occasionally, until pasta is tender. Add cauliflower and frozen peas to pasta. Cook 2 minutes longer. Keep warm.
  • 3 Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick.) Place chicken in medium bowl or food-storage plastic bag. Pour 1 tablespoon milk over chicken to moisten. Add seasoned crumbs (from Chicken Helper box); coat chicken with crumbs.
  • 4 In 10- or 12-inch nonstick skillet, heat remaining 2 tablespoons butter and the oil over medium heat until butter is melted. Carefully add chicken; cook 4 to 6 minutes or until golden brown on bottom. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and no longer pink in center. Serve with pasta.

Expert Tips

Use your kids' favorite veggies, like cooked broccoli or sliced cooked carrots, in place of the peas.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
Calories from Fat
160
% Daily Value
Total Fat
17g
27%
Saturated Fat
8g
38%
Trans Fat
0g
Cholesterol
70mg
24%
Sodium
720mg
30%
Total Carbohydrate
34g
11%
Dietary Fiber
2g
9%
Sugars
4g
Protein
25g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved