Prep Time: 20 minutes (includes cooking pasta)
Bake Time: 22 minutes
Ingredients
4 ounces (1½ cups) dry whole grain penne pasta, see shopping tips
1 (10 oz) package frozen spinach, thawed and drained
2 cups cooked chicken, diced
1 (15 ounce) jar light Alfredo sauce, see shopping tips
1 cup fat-free ricotta, see shopping tips
1 egg, I like using Egg-Land’s Best eggs
Black pepper, to taste
2 tablespoons grated Parmesan cheese, for topping
Instructions
1. Cook pasta al dente, not overcooked. Drain.
2. Preheat oven to 400 degrees. Coat a 9 x 9 inch square baking dish with cooking spray.
3. In a large bowl, stir together cooked pasta, spinach, chicken, Alfredo sauce, ricotta, egg and pepper. Mix well. Spoon into baking dish. Sprinkle with Parmesan cheese evenly over the top.
4. Bake for about 25 minutes, until golden brown.
5. Remove from oven and cool slightly. Cut into 6 slices.
Makes 6 servings. Each serving 1 slice.
Shopping Tips
I used Classico Light Alfredo Sauce for this recipe. It’s shelf stable and found in the pasta sauce aisle. There are other brands available, if you can’t find this one.
There are several brands of whole grain or whole wheat penne pasta that will work for this recipe. I used Barilla Whole Grain.
Fat-free ricotta cheese is sold in most supermarkets. I bought mine at Trader Joe’s. If you can’t find it, you can use fat-free cottage cheese. It will still taste great.
Weight Watchers (old points) 5
Weight Watchers POINTS PLUS 6
SKINNY FACTS: for 1 slice
250 calories, 7g fat, 40mg chol, 24g prot, 23g carb, 3g fiber, 495mg sod, 5g sugar
FAT FACTS: for 1 slice made with full fat ricotta and Alfredo sauce
374 cal, 21g fat, 99mg chol, 27g prot, 22g carbs, 2g fiber, 698mg sod, 4g sugar
Article Source: http://www.skinnykitchen .com
Bake Time: 22 minutes
Ingredients
1 (10 oz) package frozen spinach, thawed and drained
2 cups cooked chicken, diced
1 (15 ounce) jar light Alfredo sauce, see shopping tips
1 cup fat-free ricotta, see shopping tips
1 egg, I like using Egg-Land’s Best eggs
Black pepper, to taste
2 tablespoons grated Parmesan cheese, for topping
Instructions
1. Cook pasta al dente, not overcooked. Drain.
2. Preheat oven to 400 degrees. Coat a 9 x 9 inch square baking dish with cooking spray.
3. In a large bowl, stir together cooked pasta, spinach, chicken, Alfredo sauce, ricotta, egg and pepper. Mix well. Spoon into baking dish. Sprinkle with Parmesan cheese evenly over the top.
4. Bake for about 25 minutes, until golden brown.
5. Remove from oven and cool slightly. Cut into 6 slices.
Makes 6 servings. Each serving 1 slice.
Shopping Tips
I used Classico Light Alfredo Sauce for this recipe. It’s shelf stable and found in the pasta sauce aisle. There are other brands available, if you can’t find this one.
There are several brands of whole grain or whole wheat penne pasta that will work for this recipe. I used Barilla Whole Grain.
Fat-free ricotta cheese is sold in most supermarkets. I bought mine at Trader Joe’s. If you can’t find it, you can use fat-free cottage cheese. It will still taste great.
Weight Watchers (old points) 5
Weight Watchers POINTS PLUS 6
SKINNY FACTS: for 1 slice
250 calories, 7g fat, 40mg chol, 24g prot, 23g carb, 3g fiber, 495mg sod, 5g sugar
FAT FACTS: for 1 slice made with full fat ricotta and Alfredo sauce
374 cal, 21g fat, 99mg chol, 27g prot, 22g carbs, 2g fiber, 698mg sod, 4g sugar
Article Source: http://www.skinnykitchen .com
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