. Cook pasta according to package directions, omitting salt and fat. Drain.
. While pasta cooks, melt butter in a Dutch oven over medium heat. Add onion and garlic; sauté 4 minutes or until tender. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to pan; cook 1 minute, stirring constantly. Add milk, stirring constantly with a whisk. Cook 11 minutes or until thick. Add spinach, stirring until spinach wilts. Remove from heat; add 1/4 cup cheese, salt, and pepper.
. Stir in chicken, salsa, and 3/4 cup cheese. Carefully fold in pasta. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with remaining 1/4 cup cheese. Bake at 350° for 39 minutes or until bubbly.
I actually found this recipe in a Weight Watchers cooking magazine published in December 2010 and thought I would try it since I am now a member. Using WW points calculator it comes out to 8 points but the recipe says it is 6 plus I even used fat free milk. Hm-m-m. Very good though and easy to make. I simmered the chicken breasts in water and will do the day before next time. Used roasted salsa which added a nice taste and to increase the nutritional value whole wheat penne.
Served with a side of fresh fruit.
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