- 12
- 35 mins
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
Preparation
Step 1
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.
Serving Size: 1 Serving Calories400 ( Calories from Fat160), Total Fat17g (Saturated Fat8g, Trans Fat0g ), Cholesterol70mg Sodium720mg Total Carbohydrate34g (Dietary Fiber2g Sugars4g ), Protein25g ; %