In 12-inch nonstick skillet or 4-quart Dutch oven, heat oil over medium-high heat. Add chicken; sprinkle with pepper. Cook 5 to 6 minutes, stirring occasionally, until chicken is no longer pink in center.
Meanwhile, place broccoli and sauce pouch on microwavable plate. Cut small slit in center of pouch. Microwave on High about 2 minutes or until sauce is partially thawed. Remove broccoli and sauce from pouch and stir into chicken in skillet. Reduce heat to medium-low. Cook 8 to 10 minutes, stirring frequently, until broccoli is tender.
Stir in basil and Parmesan cheese. Cook 1 to 2 minutes longer, stirring occasionally, until hot.
Serve-With: Serve over pasta or rice, with a sprinkle of Parmesan cheese.
|Serving Size 1 cup|
|Amount Per Serving|
|Calories 220||Calories from Fat 80|
|% Daily Value*|
|Total Fat 9g|
|Saturated Fat 3g|
|Dietary Fiber 2g|
|Vitamin A 6iu|
|Vitamin C 30mg|