CRISPY PARMESAN CHICKEN WITH CREAMY CAULIFLOWER PASTA

Crispy Parmesan Chicken with Creamy Cauliflower Pasta image

Your kids will never know the secret ingredient in this pasta is pureed cauliflower!

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup frozen cauliflower
1 1/3 cups hot water
1 1/2 cups milk
4 tablespoons butter or margarine
1 box Chicken Helper™ crispy Parmesan chicken
1 cup frozen sweet peas
1 lb uncooked boneless skinless chicken breasts (thawed if frozen)
1 tablespoon milk
2 tablespoons vegetable oil

Steps:

Cook frozen cauliflower as directed on package. Place cooked cauliflower in food processor. Cover; process until smooth, scraping down sides of bowl as necessary. Set aside.
In 2-quart heavy saucepan, stir hot water, 1 1/2 cups milk, 2 tablespoons of the butter, and the sauce mix and uncooked pasta (from Chicken Helper box). Heat just to boiling, stirring frequently. Reduce heat; simmer uncovered about 10 minutes, stirring occasionally, until pasta is tender. Add cauliflower and frozen peas to pasta. Cook 2 minutes longer. Keep warm.
Cut each chicken breast into 3 to 5 slices, holding knife at an angle. (Slices should be about 1/2 inch thick.) Place chicken in medium bowl or food-storage plastic bag. Pour 1 tablespoon milk over chicken to moisten. Add seasoned crumbs (from Chicken Helper box); coat chicken with crumbs.
In 10- or 12-inch nonstick skillet, heat remaining 2 tablespoons butter and the oil over medium heat until butter is melted. Carefully add chicken; cook 4 to 6 minutes or until golden brown on bottom. Reduce heat to medium-low. Turn chicken; cook 4 to 6 minutes longer or until golden brown and no longer pink in center. Serve with pasta.

Nutrition Facts : Calories 400, Carbohydrate 34 g, Cholesterol 70 mg, Fat 3, Fiber 2 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 4 g, TransFat 0 g