Chicken Penne Pasta
5WW Points per serving
Serves 5
Indulge in this mouth-watering Chicken Penne Pasta dish that is both delicious and nutritious. Made with succulent chicken, al dente penne pasta, a rich sauce, and a medley of fresh vegetables, this dish is a true crowd-pleaser.
Main Ingredients:
1/3 cup 2% cottage cheese
1 cup of low sodium broth
1/2 of a red bell pepper, thinly sliced
1/4 of a medium yellow onion finely diced
1 tbsp sugar-free ketchup
1 tsp oregano
2 cloves of garlic, finely diced
2 cups of uncooked penne pasta, I used a veggie- pasta
1 1/2 tsp cornstarch
2 chicken breasts - thinned and seasoned with garlic powder, salt, pepper, and paprika. Sprinkle each over both sides of the chicken
4 sprays of olive oil
Baby spinach- use as much as you want. I covered the skillet with one layer of spinach, hubby said it he wanted more
Directions:
Blend cottage cheese with a half cup of the chicken broth and ketchup, mix in the cornstarch and set aside .
Cook pasta according to directions on the box of pasta that you’re using and while your pasta is cooking heat a 12 inch skillet with olive oil and lay seasoned chicken breasts, fry to 165° internal temp. Remove to a plate and cover.
Your pasta should be done, drain set aside.
Add sliced bell pepper, onion, garlic to skillet. Sauté until soft. Pour in remaining half cup of chicken broth. Add spinach
Cook your spinach until wilted, mix in the blended cottage cheese. Add oregano, season with salt and pepper. Add pasta and mix until coated.
You can either cut chicken into cubes or leave it whole and serve it on top of the pasta or do as I did cube it up and mix it together with the pasta.
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