Just a bit of a rich and pungent cheese can go quite a long way. Tossing hot pasta with a few ounces of creamy Brie makes for a light, luscious, and flavorful sauce to coat this abundant bowl of chicken, fresh veggies, and whole-grain noodles.
6 ounces uncooked whole-wheat fusilli pasta
1 medium shallot, thinly sliced
1 garlic clove, thinly sliced
3 ounces Brie cheese, rind removed and finely chopped
8 ounces shredded skinless, boneless rotisserie chicken breast (2 cups)
2 teaspoons cider vinegar
3/8 teaspoon freshly ground black pepper, divided
3/8 teaspoon kosher salt
2 teaspoons extra-virgin olive oil
5 ounces fresh baby arugula
1 large heirloom tomato, chopped
Est. added sugars 0g
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid.
Place shallot and garlic in a small bowl. Pour 1/4 cup reserved pasta cooking liquid over shallot mixture; steep 5 minutes.
Place pasta and cheese in a large bowl; toss to combine. Stir in chicken, vinegar, shallot mixture, 1/4 teaspoon pepper, and salt.
Combine oil and arugula. Add arugula mixture to pasta mixture; toss to combine. Sprinkle with remaining 1/8 teaspoon pepper and tomato.
Quick and easy. I found some pre-shredded chicken at my market which saved a lot of time and effort. This meal would be great on a hot summer's evening as the serving size is nice for a one-dish meal but aside from cooking the pasta (which you could do ahead) no heat needed. I might play around with the dressing. This one was pretty basic and a little boring. The brie was a nice touch - a good quality goat cheese would also work.
I thought the flavors were perfect, nothing too heavy to mask cheese and light tang of the shallot and garlic. The servings were generous and relatively guilt free - a satisfying meal for only 10 WW points!
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