- Cook pasta al dente according to package directions; drain.
- Meanwhile, sprinkle cutlets with 1/4 teaspoon each of the oregano and the garlic?herb seasoning. In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add cutlets; cook 2 to 3 minutes per side or until lightly browned. Remove cutlets from skillet; set aside.
- For the sauce, in the same skillet heat remaining 1 tablespoon oil over medium heat. Add onion, bell pepper and garlic; cook 1 minute. Add mushrooms; cook 1 minute. Stir in tomatoes, broth, and remaining 1/2 teaspoon oregano and 1/4 teaspoon seasoning. Simmer, covered, 5 minutes.
- Return cutlets to skillet; spoon sauce over cutlets. Cook 2 to 3 minutes or until heated through. Serve cutlets and sauce over hot pasta.
View all nutritional information
Calories 383, Calories Fat 82, Total Fat 9g, Saturated Fat 1g, Cholesterol 25mg, Sodium 102mg, Carbohydrate 50g, Protein 25g
|Calories (fat) extra||21|
|Total Fat (extra)||14|
|Saturated Fat (extra)||5|
|Vitamin A (extra)||16|
|Vitamin C (extra)||45|