Chicken Pot Pie Pasta (5 Ww Points)

Easy, breezy recipe that is healthy and delicious (and tastes creamy without the cream)! This totally reminded me of a good-ol' family recipe but lightened up and quick to make. I would serve this at a party or just for my hubby! It's great to clean out your cupboards with things you always have on hand - you can easily swap out your favorite or available veggies or meat. Enjoy!

• Ready In: 20 mins
• Serves: 6

Ingredients

• 8  ounces  whole wheat spaghetti
• 2  cups  cooked chicken
• 2  large  peeled and chopped carrots
• 2  chopped celery ribs
• 1⁄4  chopped onion
• 1  teaspoon  chopped garlic
• 1  tablespoon olive oil
• 1  tablespoon butter
• 1  tablespoon flour
• 3⁄4 cup  chicken stock
• 1⁄2 cup white wine
• 1⁄2 cup  frozen peas
• 1  beaten egg
• 1  beaten  egg white
• 3  tablespoons  grated parmesan cheese
• 1  teaspoon lemon juice
• 1  teaspoon salt

Directions

1. Boil water, salt and add pasta to start cooking.
2. Heat the olive oil over medium heat. Add the onion, celery and carrot and saute 5-7 minutes. Add the garlic and saute one minute more. Add 1/2 tsp salt.
3. Add the butter and flour to the pan and cook for two minutes, stirring constantly. Add wine and lemon juice to deglaze the pan and make thick sauce. Once reduced slightly and incorporated, add in chicken stock and stir to combine.
4. Add the cooked chicken and frozen peas and warm through. Salt to taste.
5. Drain the cooked pasta and add to the pan. Add the beaten egg and parmesan cheese and stir thouroughly for 2 minutes.
6. If desired, add a touch of olive oil and lemon juice at the very end. Serve immediately.
7. Note: Estimated 5 Weight Watchers Points per serving.