Yield: 4 servings (6 points per serving for blue and purple, 9 points per serving for green)
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- 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
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Season chicken with paprika, salt and pepper.
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Add oil to a heated pan and add the chicken. Cook 6 minutes on each side, or until it is cooked through.
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Cook pasta according to directions on the box.
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Remove chicken from the pan and cover.
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Add the garlic to the pan and let it cook for 1 minute.
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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.
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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.
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Add the sun-dried tomatoes and spinach to the pan.
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Cut chicken into bite size pieces and add it to the pan. Also add the pasta and Parmesan cheese. Mix it all together.