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A decadent Weight Watchers Tuscan chicken pasta recipe which pairs sun-dried tomatoes and with a luxurious garlic cream sauce. You won’t believe how many WW points…

PREP TIME20 mins

COOK TIME20 mins

TOTAL TIME40 mins

COURSEMain Course

CUISINEItalian

SERVINGS 4

INGREDIENTS

  • 11 oz. wholewheat or gluten-free spaghetti
  • 1 tablespoon extra virgin olive oil
  • boneless, skinless chicken breasts, cubed
  • 16 sun-dried tomatoes, (about 1/2 cup)
  • 1/2 cup mushrooms
  • 1 tablespoon garlic, minced
  • 1 tablespoon white onion, diced
  • 3 cups baby spinach
  • 1/2 cup fat-free plain Greek yogurt
  • 1/2 cup fat-free milk
  • 1/2 cup fat-free mozzarella cheese, shredded
  • 2 teaspoons Italian seasoning
  • Parmigiano Reggiano cheese, reduced-fat, grated. to taste
  • salt, to taste
  • black pepper, to taste

INSTRUCTIONS

  • Heat extra virgin olive oil in a skillet over medium heat.
  • Add sundried tomatoes, mushrooms, garlic, and onions / shallots and cook for a minute.
    • In a separate pot, prepare the pasta as indicated on the package instructions. Remove from heat about 2 minutes before the time indicated on the package. Reserve a cup of pasta water in case you want to use it to loosen up the sauce later. You can also use a bit of chicken or vegetable broth.
    • While you’re waiting for the pasta to cook, mix the yogurt, milk, and mozzarella in a separate bowl until thoroughly combined.
    • Transfer the pasta to the skillet with the chicken.
    • Add in the seasonings. Stir well to combine.
    • Pour in the yogurt/milk/cheese mixture.
    • Cook and stir for one minute until cheese is melted.
    • Remove from the heat and stir in the spinach.
    • Sprinkle on a little bit of parmesan
    • Serve and enjoy.
    • NOTES
    • If you like crunch texture, stir in bread crumbs or chopped nuts (like almonds or walnuts).
    • Add more heavy cream if needed. If you would like the sauce to be thicker, add more grated Parmigiano. For a stronger flavor, replace it with Pecorino cheese.
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