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.
Spicy Chicken-Spinach Pasta Bake
We tested this recipe with both fresh and frozen spinach and had much better results with the fresh.
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- Calories: 297
- Fat: 7.2g
- Saturated fat: 3.8g
- Protein: 24.4g
- Carbohydrate: 33.3g
- Cholesterol: 44mg
- Iron: 2.3mg
- Sodium: 655mg
- Calories from fat: 22%
- Fiber: 1.9g
- Calcium: 308mg
- 8 ounces uncooked penne
- 2 teaspoons butter
- 1/2 cup chopped onion
- 4 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups 1% low-fat milk
- 1 (6-ounce) package fresh baby spinach, coarsely chopped
- 1 1/4 cups grated fresh Parmesan cheese, divided
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups chopped cooked chicken breast
- 1 1/2 cups salsa
- Cooking spray
- Preheat oven to 350°.
- . 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.
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