Chicken Parmesan Skillet

By carvalhohm2

Ingredients

• 1 Tbsp vegetable oil
• 4 skinless, boneless breast halves (about 1 lb)
• 1/3 cup SOS Mix (recipe follows)
• 1 1/4 cups water
• 2 (8 oz) cans tomato sauce
• 2 Tbsp non-fat dry milk
• 2 Tbsp Parmesan cheese, grated
• 1/2 Tbsp dried basil leaves, crushed
• 1/4 tsp garlic powder OR 2 cloves garlic, minced
• 4 cups cooked medium penne pasta, (about 3 cups uncooked)

Details

Servings 4
Adapted from extension.usu.edu

Preparation

Step 1

In medium skillet, heat oil over medium-high heat. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat.

In a bowl, mix SOS, water, tomato sauce, milk, cheese, basil and garlic powder. Add mixture to pan. Heat to a boil. Return chicken to pan. Reduce heat to low. Cover and simmer 5 minutes or until chicken is done. Serve over cooked pasta.

1 serving: 389 g

WW Points Plus: 18
------------------------------------
Soup or Sauce (SOS) Mix:
------------------------------------
2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)

Combine all ingredients in a recloseable plastic bag, mixing well.

Equal to 9 (10.5 oz) cans of cream soup.

To substitute for 1 can of cream soup:
1. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Whisk until well blended.
2. Cook and stir on stove top or in microwave until thickened.
3. Add thickened mixture to casseroles as you would a can of soup.

Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.