- 4
- 30 mins
- 80 mins
Ingredients
- 6 oz uncooked angel hair pasta
- 4 boneless skinless chicken breasts (1 1/4 lb)
- 2 teaspoons Montreal chicken grill seasoning
- 1 teaspoon oil
- 1 can (10 3/4 oz) reduced fat condensed cream of chicken soup
- 1/2 cup milk
- 1 tablespoon butter, melted
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 cups Cascadian Farm™ Frozen Organic Broccoli Florets
- 2 slices chopped cooked bacon
Preparation
Step 1
1
Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook pasta as directed on package; drain.
2
Meanwhile, rub chicken breasts with grill seasoning.
3
In 10-inch nonstick skillet, heat oil over medium heat. Cook chicken in oil 9 to 11 minutes, turning once, until deep brown on both sides (chicken will not be cooked all the way through).
4
In large bowl, mix soup, milk, melted butter, thyme, paprika and salt; reserve 1/2 cup sauce. Stir in cooked pasta and frozen broccoli.
5
Place pasta mixture in baking dish; top with chicken. Spoon reserved sauce over chicken. Cover; bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Uncover; let stand 5 minutes. Top with bacon.