Ww Chicken and Pasta
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 3⁄4 lb whole wheat pasta (I used fusilli)
- 3 (1/4 lb) boneless skinless chicken breast
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 cups nonfat milk (or use 1 cup fat free half and half and 1/2 cup skim milk)
- 2 tablespoons flour
- 1⁄8 teaspoon nutmeg
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1⁄4 cup swiss cheese, grated (see note in description)
- 2 tablespoons parsley, chopped
- pecorino romano cheese, shaved (garnish) (optional)
directions
- Cook pasta according to package dirctions, drain.
- While pasta is cooking sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Spray a skillet or ridged grill pan with Pam or other cooking spray and set pan over medium high heat.
- Add chicken to pan and cook until cooked through (5-10 minutes per side). Transfer chicken to a cutting board and let cool for 5 minutes. Cut chicken into 1/2 inch cubes and set aside.
- In a bowl whisk together milk (or half and half and milk), flour, nutmeg and the remaining salt and pepper.
- Melt butter in a skillet (I used the same one I cooked the chicken in) over medium high heat.
- Add garlic, cook stirring for one minute.
- Whisk in milk mixture and cook whisking constanly until mixture bubbles and is thickened 2-5 minutes.
- Stir in cooked pasta, chicken, grated cheese and parsley until heated through (1-3 minutes).
- Serve with shaved cheese (if using).
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Reviews
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Really, really liked this recipe. You canNOT tell it's "diet". I love those kinds of recipes, don't you?! I made some changes - I added about 1 to 1-1/2 cup of frozen veggies to the same water I cooked the noodles in, I cooked the garlic and cut-up chicken at the same time, including some crushed red pepper. I used only 1 T. of light I can't believe it's not butter, and used boneless, skinless chicken thighs. I also used romano cheese instead of Swiss, and upped it to a 1/3 c. (but didn't garnish with any) and omitted nutmeg, but added crushed red pepper. Basically the same recipe, just modified a bit. I also took the author's suggestion and used 1 c. FF 1/2 and 1/2 and 1/2 c. of 1% milk. The recipe turned out beautifully and I think a better name for it would be WW Creamy Pasta with Chicken and Vegetables. Thank you for posting! Very yummy! (Oh yeah, I got 8 2-cup servings from my version....)
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I am so excited--I can finally fulfill one of DH's frequent requests without cooking up a real gutbuster or trying to make alfredo out of mushroom soup! This was really delish. I pretty much followed the recipe to a "T" except I used leftover chicken (about 1 1/2 c) instead of cooking fresh. I eyeballed the garlic, pepper, and salt, and for recipes like this my eyeball tends to be generous LOL, but I thought the flavor was spot on. I used linguini and some mizithra cheese that was languishing in my cheese drawer. I would imagine the cheese choice makes a lot of flavor difference here--I don't think it would work without something aged and/or somewhat piquant. Served with broccoli, and DH thought it was better with his broccoli stirred in. Thanks for posting, this is going straight to the keeper file.
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My husband made this for me tonight and I enjoyed it very much! He made it a grated combination of romano, asiago, and parmesan and slightly less than 2 cloves of garlic. I would make only two minor adjustments: increase the pepper to 1/2 t. and decrease the amount of noodles to perhaps 1/2lb. I like saucy foods and felt that it was spread a bit to thin. Of course that will probably decrease the servings and the point value would need adjusted, but I feel the taste would be worth it. Thanks!
Tweaks
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Really, really liked this recipe. You canNOT tell it's "diet". I love those kinds of recipes, don't you?! I made some changes - I added about 1 to 1-1/2 cup of frozen veggies to the same water I cooked the noodles in, I cooked the garlic and cut-up chicken at the same time, including some crushed red pepper. I used only 1 T. of light I can't believe it's not butter, and used boneless, skinless chicken thighs. I also used romano cheese instead of Swiss, and upped it to a 1/3 c. (but didn't garnish with any) and omitted nutmeg, but added crushed red pepper. Basically the same recipe, just modified a bit. I also took the author's suggestion and used 1 c. FF 1/2 and 1/2 and 1/2 c. of 1% milk. The recipe turned out beautifully and I think a better name for it would be WW Creamy Pasta with Chicken and Vegetables. Thank you for posting! Very yummy! (Oh yeah, I got 8 2-cup servings from my version....)
RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>