Chicken Parmesan with Linguine and Broccoli

• 4 small boneless skinless chicken breasts (1 lb.)
• 2 Tbsp. fat-free milk
• 1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping
• 2 Tbsp. olive oil
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 3 cloves garlic, minced
• 1 can (15 oz.) tomato sauce
• 1/2 lb. sliced fresh mushrooms
• 1/2 tsp. black pepper
• 1/4 lb. linguine, uncooked
• 1 pkg. (16 oz.) frozen broccoli cuts, thawed
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

1. Dip chicken, 1 breast at a time, in milk, then in grated topping, turning to evenly coat both sides of each breast.
2. Heat oil in large nonstick skillet on medium heat.
3. Add onions and garlic; cook and stir 3 min.
4. Add chicken; cook 3 min.
5. on each side.
6. Add tomato sauce, mushrooms and pepper; cover.
7. Simmer 15 min.
8. or until chicken is done (165 degrees F).
9. Meanwhile, cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
10. Sprinkle mozzarella over chicken; cook 2 to 3 min.
11. or until mozzarella is melted.
12. Drain pasta mixture.
13. Serve with chicken.

chicken breasts, milk, olive oil, onion, garlic, tomato sauce, mushrooms, black pepper, linguine, broccoli cuts, milk

Taken from www.kraftrecipes.com/recipes/chicken-parmesan-linguine-broccoli-50268.aspx (may not work)