2 bags Skinny Dip Angel Hair
2 7-oz boneless chicken breasts, cut into 2
1 pkt Lipton Onion Soup Mix
1 1/2 cups frozen broccoli florets
1 cup fresh sliced mushrooms
3/4 cup water
1/2 cup cream
3 tablespoons Aloutte garlic cream cheese
2 tablespoons minced onion
1 tablespoon oil
1 teaspoon mustard
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 350 F. Coat a 9x9" baking dish with cooking spray or use a Misto oil sprayer.
Heat oil in a large nonstick skillet. Add mushrooms and cook 3 minutes. Reduce heat and stir in water and soup mix until smooth. Add cream cheese and cook while stirring until cheese is melted. Stir in cream and mustard and cook 3 minutes.
Place chicken in the baking dish. Season with Italian seasoning, pepper and salt. Pour sauce over chicken. Bake uncovered 30 minutes or until cooked through. Remove and let sit.
Bring a large saucepan of water to a boil. Add broccoli and cook 2 minutes. Drain noodles, add to saucepan and cook 1 minute. Drain very well in a colander and arrange on 4 plates. Spoon gravy over noodles, then top with chicken and serve.
Calories: 154.....Carbs: 7 grams.. ...Protein: 20 grams
Fat: 4 grams....Fiber: 2 grams WW Points Plus: 4