Creamy Tomato, Mushroom, and Spinach Pasta 10 Smartpoints

Ingredients

SERVINGS: 4
8 oz. high fiber pasta (or whole wheat)
2 tsp. olive oil
1 cup onion, diced
2 garlic cloves, minced
1 cup mushrooms, sliced
1.33 cups canned diced Italian tomatoes (not drained)
2 tbsp. tomato paste
1/8 tsp. red pepper flakes
2 oz. light cream cheese
1/4 cup grated Parmesan
4 cups fresh baby spinach
1/4 cup basil


Directions

Cook the pasta according to package directions. Reserve ½ cup pasta cooking liquid.
Heat the olive oil over medium heat. Add the onion and cook for 4-6 minutes until becoming translucent.

Add the garlic and mushrooms and cook for 3-4 minutes.

Add the tomatoes with juice, tomato paste, and red pepper flakes. Stir in the cream cheese and Parmesan. Stir to create a creamy sauce. Add the pasta water as needed to thin out the sauce, start with 1-2 tbsp. and add as needed.

Add the spinach and cook 3-4 minutes until wilted.

Stir in the pasta and fresh basil.


Nutritional Facts

Serving Size:
1.5 cups
10 Smartpoints
Amount Per Serving
Calories 298
Total Fat 12g
Saturated Fat 3g
Carbohydrate 53g
Fiber 8g
Sugars 7g
Protein 12g

weight watchers recipes | Chicken, Mushroom, and Brown Rice Slow Cooker Casserole

Serves: 8

7 Points+

Ingredients

 2 spray(s) cooking spray  
 20 oz uncooked boneless skinless chicken thigh(s), use eight 2 1/2 oz thighs  
 2 cup(s) canned chicken broth, reduced-sodium  
  1/2 pound(s) cremini mushroom(s), sliced  
  1 cup(s) uncooked leek(s), white and pale green parts only, thinly sliced, washed carefully for grit  
  1 cup(s) uncooked carrot(s), thinly sliced  
  1 cup(s) uncooked celery, thinly sliced  
  3/4 cup(s) uncooked long grain brown rice, medium-grain (such as brown Arborio)  
 2 tsp Worcestershire sauce  
 1 tsp Dijon Mustard  
 1 tsp dried sage  
 1 tsp table salt  
 1/2 tsp black pepper, freshly ground  

Instructions

Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside.
Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours. Yields 1 chicken thigh and about 2/3 cup rice-vegetable mixture per serving.


Notes

Although a slow cooker takes most of the work out of cooking, there’s still no getting around the fact that browned meat adds more flavor to a stew, braise or casserole. Although this recipe calls for the meat to be browned in a separate skillet, there are slow cookers on the market that have inserts that can go right from the stovetop to the cooker — and that means there’s one less pan to clean up.