1.Prepare pasta as label directs; drain. Return pasta to saucepot; toss with lemon juice, oil and ½ teaspoon each salt and pepper. Makes 4 cups.
2.Heat large oven-safe skillet over medium-high heat; spray with cooking spray. Add chicken; cook 3 minutes or until browned, turning once. Reduce heat to medium-low and add broth; top chicken with prosciutto and cheese, tearing prosciutto into pieces to cover chicken. Cover and cook 3 minutes or until internal temperature of chicken reaches 165° and cheese is melted.
3. Adjust oven rack about 8 inches from source of heat; preheat broiler to high. Broil chicken in skillet 2 minutes or until cheese is browned and bubbly.
4.Serve pasta topped with chicken drizzled with cooking liquid remaining in skillet, garnished with tomatoes and basil, if desired. Chef Tips: Customize this recipe by swapping the spaghetti with Wholesome Pantry™ organic zucchini noodles and/or the broth with Victoria® marinara sauce.
- 20 g Fat
- 7 g Saturated fat
- 95 mg Cholesterol
- 719 mg Sodium
- 43 g Carbohydrates
- 2 g Fiber
- 2 g Sugars
- 0 g Added sugars
- 42 g Protein
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Nutritional Information
- 20 g Fat
- 7 g Saturated fat
- 95 mg Cholesterol
- 719 mg Sodium
- 43 g Carbohydrates
- 2 g Fiber
- 2 g Sugars
- 0 g Added sugars
- 42 g Protein
Directions
1.Prepare pasta as label directs; drain. Return pasta to saucepot; toss with lemon juice, oil and ½ teaspoon each salt and pepper. Makes 4 cups.
2.Heat large oven-safe skillet over medium-high heat; spray with cooking spray. Add chicken; cook 3 minutes or until browned, turning once. Reduce heat to medium-low and add broth; top chicken with prosciutto and cheese, tearing prosciutto into pieces to cover chicken. Cover and cook 3 minutes or until internal temperature of chicken reaches 165° and cheese is melted.
3. Adjust oven rack about 8 inches from source of heat; preheat broiler to high. Broil chicken in skillet 2 minutes or until cheese is browned and bubbly.
4.Serve pasta topped with chicken drizzled with cooking liquid remaining in skillet, garnished with tomatoes and basil, if desired. Chef Tips: Customize this recipe by swapping the spaghetti with Wholesome Pantry™ organic zucchini noodles and/or the broth with Victoria® marinara sauce.