This Tuscan Chicken Pasta is my new favorite dish!
Usually I like any dish with pasta, but this one also has a creamy, garlicy sauce, delicious chicken, sun-dried tomatoes and spinach.
The sun-dried tomatoes are zero points as long as you don’t buy the ones that are in oil. The spinach and chicken are also zero points.
I don’t really like tomatoes, even though I like everything made with tomatoes. I like ketchup, salsa and tomato soup. But you will never catch me eating a tomato by itself, or ordering a sandwich with tomatoes.
For some reason I don’t mind sun-dried tomatoes. They taste totally different than regular tomatoes.
Spinach is something I never liked as a child. To say I was a picky eater would be an understatement.
As I got older I tried spinach dip and discovered I loved it! Shortly after that I realized how great spinach is in recipes. I like the way it gets wilted when cooked. It’s kind of like a bonus vegetable that you hardly realize is there.
The points in this recipe come from the sauce and of course, the pasta. Each serving is 6 Freestyle points. I think that is pretty good for a pasta dish!
Each serving is about 1 1/2 cups. It’s a great weeknight meal because it’s ready in about 25 minutes.
I think it’s pretty kid friendly too. My one daughter really liked this dish, even though she didn’t eat the spinach or sun-dried tomatoes. But they were really easy to push to the side. 🙂
I feel like the roles have now been reversed. I am my mom and my daughter is me. I don’t understand why she doesn’t like some of the delicious food I love.
But at the same time, I do get it. Hopefully one day soon her taste buds will change and she will enjoy all of this dish.
People used to tell me my taste buds would change. I thought they were crazy! Sure enough, it happened.
One thing that hasn’t changed – me liking asparagus. I will occasionally eat it wrapped in bacon, but that’s it. I was forced to eat it way too many times as a child. I hated every second of it.
Yield: 4 servings (6 Freestyle points per serving)
- 1 lb. boneless, skinless chicken breasts
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup fat-free chicken broth
- 1 cup fat-free half and half
- 1 tablespoon cornstarch
- 1/2 cup sun-dried tomatoes
- 1 cup baby spinach
- 1/4 cup Parmesan cheese, shredded
- 4 oz. Cavatappi or cellentani pasta
Season chicken with paprika, salt and pepper.
Add oil to a heated pan and add the chicken. Cook 6 minutes on each side, or until it is cooked through.
Cook pasta according to directions on the box.
Remove chicken from the pan and cover.
Add the garlic to the pan and let it cook for 1 minute.
Add the chicken broth to the pan, making sure to scrape any brown bits from the bottom of the pan. Add the half and half and whisk together.
Put cornstarch in a small bowl and add 2 tablespoons water. Stir together, then add to the pan. Whisk together, while bringing the sauce to a simmer.
Add the sun-dried tomatoes and spinach to the pan.
Cut chicken into bite size pieces and add it to the pan. Also add the pasta and Parmesan cheese. Mix it all together.
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for more dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!