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
Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook pasta as directed on package; drain.
Meanwhile, rub chicken breasts with grill seasoning.
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).
In large bowl, mix soup, milk, melted butter, thyme, paprika and salt; reserve 1/2 cup sauce. Stir in cooked pasta and frozen broccoli.
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.
