Weight Watchers Creamy Tuscan Chicken Pasta Recipe

INGREDIENTS:

11 oz. wholewheat or gluten-free spaghetti

1 tablespoon extra virgin olive oil

3 boneless, skinless chicken breasts, cubed

16 sun-dried tomatoes, (about 1/2 cup)

1/2 cup mushrooms

1 tablespoon garlic, minced

1 tablespoon white onion, diced

3 cups baby spinach

1/2 cup fat-free plain Greek yogurt

1/2 cup fat-free milk

1/2 cup fat-free mozzarella cheese, shredded

2 teaspoons Italian seasoning

Parmigiano Reggiano cheese, reduced-fat, grated. to taste

salt, to taste

black pepper, to taste

INSTRUCTIONS:

Heat extra virgin olive oil in a skillet over medium heat.

Add sundried tomatoes, mushrooms, garlic, and onions / shallots and cook for a minute.

Stir in the chicken and cook until browned. Reduce the heat until chicken is fully cooked.

In a separate pot, prepare the pasta as indicated on the package instructions. Remove from heat about 2 minutes before the time indicated on the package. Reserve a cup of pasta water in case you want to use it to loosen up the sauce later. You can also use a bit of chicken or vegetable broth.

While you’re waiting for the pasta to cook, mix the yogurt, milk, and mozzarella in a separate bowl until thoroughly combined.

Transfer the pasta to the skillet with the chicken.

Add in the seasonings. Stir well to combine.

Pour in the yogurt/milk/cheese mixture.

Cook and stir for one minute until cheese is melted.

Remove from the heat and stir in the spinach.

Sprinkle on a little bit of parmesan

Serve and enjoy.

NOTES

If you like crunch texture, stir in bread crumbs or chopped nuts (like almonds or walnuts).

Add more heavy cream if needed. If you would like the sauce to be thicker, add more grated Parmigiano. For a stronger flavor, replace it with Pecorino cheese.