Makeover Italian Chicken

Chicken & Turkey

Simple ingredient substitutions add up to a tasty makeover that boasts only about half the fat and a fourth fewer calories than the original. We like math thatâ€™s that easy!

Average Rating: 4.6

TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 6 servings.

2-1/2 cups sliced fresh mushrooms
2 tablespoons butter
6 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons Italian salad dressing mix
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 carton (8 ounces) reduced-fat spreadable chive and onion cream cheese
1/3 cup dry white wine or reduced-sodium chicken broth
1/4 cup fat-free milk
3 cups uncooked yolk-free whole wheat noodles
1 tablespoon minced chives

1. In a large nonstick skillet coated with cooking spray, saute mushrooms in butter until tender. Remove with a slotted spoon and keep warm; set aside.
2. Sprinkle chicken with salad dressing mix. In the same skillet, brown chicken on both sides. Transfer to a 13x9-in. baking dish coated with cooking spray. Stir the soup, cream cheese, wine, milk and reserved mushrooms into skillet; heat through. Spoon over chicken.
3. Cover and bake at 350° for 25-30 minutes or until a thermometer reads 170°.
4. Meanwhile, cook noodles according to package directions; drain. Serve with chicken and sauce; sprinkle with chives.