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2 tsp. extra virgin olive oil
3 cups sliced fresh mushrooms
1/2 cup low-sodium chicken broth
1 (10.75 oz can) condensed Golden mushroom soup
4 oz reduced-fat cream cheese with chives
1 cup fat-free milk
2 tsp. Dijon mustard
6 boneless, skinless chicken breasts
1 tsp. dried Italian seasoning
1/2 tsp. pepper
1/4 tsp. salt
8 oz angel hair pasta
4 cups frozen broccoli florets

Spray a 13 x 9-inch baking dish with cooking spray. In a skillet, heat oil over medium-high heat. Add mushrooms, cook 3-4 minutes. Reduce to low. Stir in broth and soup until smooth. Add cream cheese.

Cook, stirring constantly until cream cheese melts and mix is smooth. Stir in milk and mustard, cook until heated through. Place chicken in baking dish, sprinkle with salt, pepper, and Italian seasoning. Pour sauce over chicken.

Bake uncovered 35-45 minutes. Cook pasta, adding broccoli last 5 minutes of cook time. Drain.

Serve chicken and sauce over pasta.

Submitted by: Sherry Monfils
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 Rating: 5 / 5 - Reviews: 1
Feb 21, 3:56 PM
Dina (Oregon) says:

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