Heaven on a plate, this healthier knockoff version of Olive Garden’s Tuscan Chicken is a fantastic Weight Watchers Pasta Recipe for some guilt free indulgence. Creamy, savory, filling and delicious, this is a meal that is truly satisfying.
Ingredients
8oz whole wheat pasta, uncooked
1 lb skinless, boneless chicken breasts, cut into 24 thin strips
10 oz fresh baby spinach leaves
1 large red bell pepper, julienne cut
1/2 cup white wine
4 cloves garlic, minced
2 tsp dried oregano
2 tsp dried basil
1/2 cup whole wheat flour
2 tbsp light butter
1 cup grated Parmesan cheese
1 cup fat free milk
1/2 cup fat free chicken broth
Salt and pepper to taste
Instructions
In a small, shallow bowl, mix flour, basil, oregano and salt & pepper. Dredge chicken strips into four and shake off any excess.
Place large, nonstick skillet over medium high heat, and melt 1 tbsp of butter. Saute the chicken in batches, adding more of the remaining tbsp of butter as necessary, for about 3-4 minutes on each side, or until golden brown and cooked through. Remove chicken from pan and set aside.
Cook pasta according to package directions. Drain and set aside.
To make sauce, return the used chicken skillet to medium high heat, and add in garlic, bell peppers, and 2 tbsp of the chicken broth. Cook just until fragrant, about 1-2 minutes.
Pour in wine, and bring to a boil. Turn heat to medium, and add in the spinach and milk, and cook until spinach is just wilted. Complete by adding in the parmesan cheese, stirring until cheese is melted. If sauce is too thick, add remaining chicken broth as needed to thin it out to desired consistency.
To assemble the dish, start by dividing pasta evenly among six serving bowls. Top each with 1/6th of the sauce and 4 of the chicken strips. Serve immediately.
Preparation time: 20 minute(s)
Cooking time: 30 minute(s)
Diet tags: Reduced fat, High protein
Number of servings (yield): 6
Culinary tradition: Italian
Calories: 392
Fat: 8.5g
Protein: 32g
Entire recipe makes 6 servings
Serving size is about 2 cups
Each serving = 9 Points +
PER SERVING: 392 calories; 8.5g fat; 41g carbohydrates; 32g protein; 6g fiber
Article Source: http://www.laaloosh.com
Ingredients
1 lb skinless, boneless chicken breasts, cut into 24 thin strips
10 oz fresh baby spinach leaves
1 large red bell pepper, julienne cut
1/2 cup white wine
4 cloves garlic, minced
2 tsp dried oregano
2 tsp dried basil
1/2 cup whole wheat flour
2 tbsp light butter
1 cup grated Parmesan cheese
1 cup fat free milk
1/2 cup fat free chicken broth
Salt and pepper to taste
Instructions
In a small, shallow bowl, mix flour, basil, oregano and salt & pepper. Dredge chicken strips into four and shake off any excess.
Place large, nonstick skillet over medium high heat, and melt 1 tbsp of butter. Saute the chicken in batches, adding more of the remaining tbsp of butter as necessary, for about 3-4 minutes on each side, or until golden brown and cooked through. Remove chicken from pan and set aside.
Cook pasta according to package directions. Drain and set aside.
To make sauce, return the used chicken skillet to medium high heat, and add in garlic, bell peppers, and 2 tbsp of the chicken broth. Cook just until fragrant, about 1-2 minutes.
Pour in wine, and bring to a boil. Turn heat to medium, and add in the spinach and milk, and cook until spinach is just wilted. Complete by adding in the parmesan cheese, stirring until cheese is melted. If sauce is too thick, add remaining chicken broth as needed to thin it out to desired consistency.
To assemble the dish, start by dividing pasta evenly among six serving bowls. Top each with 1/6th of the sauce and 4 of the chicken strips. Serve immediately.
Preparation time: 20 minute(s)
Cooking time: 30 minute(s)
Diet tags: Reduced fat, High protein
Number of servings (yield): 6
Culinary tradition: Italian
Calories: 392
Fat: 8.5g
Protein: 32g
Entire recipe makes 6 servings
Serving size is about 2 cups
Each serving = 9 Points +
PER SERVING: 392 calories; 8.5g fat; 41g carbohydrates; 32g protein; 6g fiber
Article Source: http://www.laaloosh.com
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