Pizza-Smothered Chicken and Vegetables

By bakers_delight85

Ingredients

• 14.5 ounce can fat-free, low-sodium chicken broth
• 4 ounces dried vermicelli or other very thin pasta, broken into thirds
• 6 ounces green beans, trimmed
• 4 ounces button mushrooms, sliced
• 4 boneless, skinless chicken breast halves (about 3 ounces each), all visible fat discarded
• 1/2 tsp. dried basil, crumbled
• 1 cup pizza sauce
• 1/8 to 1/4 tsp. crushed red pepper flakes
• 1/2 cup shredded nonfat or part-skim mozzarella cheese
• 2 Tbsp. shredded or grated Parmesan cheese

Details

Servings 4

Preparation

Step 1

In a large skillet, bring the broth to a boil over high heat.
Stir in the pasta, green beans and mushrooms. Top with the chicken. Sprinkle with the basil. Spoon the pizza sauce over the chicken. Sprinkle with red pepper flakes. Return to a boil. Reduce the heat and simmer, covered, for 10 minutes or until the chicken is no longer pink in the center. Cook, uncovered, for 5 minutes, or until the liquid is absorbed.
Sprinkle the mozzarella over the chicken. Sprinkle the Parmesan over all.
Per serving: 276 calories, 2.5g fat, 54mg cholesterol, 466mg sodium, 30g carb, 4g fiber, 32g protein