This decadent Weight Watchers Tuscan Chicken Pasta recipe offers a delightful blend of flavors, combining the richness of sun-dried tomatoes with a luxurious garlic cream sauce, all while keeping an eye on WW points. The wholewheat or gluten-free spaghetti serves as a wholesome base, complemented by succulent cubes of boneless, skinless chicken breasts. The addition of sun-dried tomatoes, mushrooms, garlic, and onions infuses the dish with depth, while the vibrant baby spinach adds a refreshing touch.

The magic happens in the creamy sauce, where fat-free plain Greek yogurt, fat-free milk, and shredded fat-free mozzarella come together with Italian seasoning to create a velvety texture. This clever combination ensures a satisfying creaminess without compromising on the Weight Watchers plan. The use of reduced-fat Parmigiano Reggiano cheese adds a final touch of indulgence without straying from the recipe’s overall health-conscious approach.

The cooking process is straightforward, allowing the flavors to meld seamlessly. The result is a mouthwatering Tuscan Chicken Pasta that not only tantalizes the taste buds but also aligns with the principles of a Weight Watchers lifestyle. With the flexibility to incorporate optional crunchy elements like breadcrumbs or chopped nuts, this recipe caters to personal preferences, making it a versatile and satisfying dish for those seeking a balanced and flavorful dining experience while mindful of their WW points.

Weight Watchers Creamy Tuscan Chicken Pasta Recipe

A decadent Weight Watchers Tuscan chicken pasta recipe which pairs sun-dried tomatoes and with a luxurious garlic cream sauce. You won’t believe how many WW points…

PREP TIME20 mins

COOK TIME20 mins

TOTAL TIME40 mins

COURSEMain Course

CUISINEItalian

SERVINGS 4

INGREDIENTS

  • 11 oz. wholewheat or gluten-free spaghetti
  • 1 tablespoon extra virgin olive oil
  • 3 boneless, skinless chicken breasts, cubed
  • 16 sun-dried tomatoes, (about 1/2 cup)
  • 1/2 cup mushrooms
  • 1 tablespoon garlic, minced
  • 1 tablespoon white onion, diced
  • 3 cups baby spinach
  • 1/2 cup fat-free plain Greek yogurt
  • 1/2 cup fat-free milk
  • 1/2 cup fat-free mozzarella cheese, shredded
  • 2 teaspoons Italian seasoning
  • Parmigiano Reggiano cheese, reduced-fat, grated. to taste
  • salt, to taste
  • black pepper, to taste

INSTRUCTIONS

  • Heat extra virgin olive oil in a skillet over medium heat.
  • Add sundried tomatoes, mushrooms, garlic, and onions / shallots and cook for a minute.
  • Stir in the chicken and cook until browned. Reduce the heat until chicken is fully cooked.
  • In a separate pot, prepare the pasta as indicated on the package instructions. Remove from heat about 2 minutes before the time indicated on the package. Reserve a cup of pasta water in case you want to use it to loosen up the sauce later. You can also use a bit of chicken or vegetable broth.
  • While you’re waiting for the pasta to cook, mix the yogurt, milk, and mozzarella in a separate bowl until thoroughly combined.
  • Transfer the pasta to the skillet with the chicken.
  • Add in the seasonings. Stir well to combine.
  • Pour in the yogurt/milk/cheese mixture.
  • Cook and stir for one minute until cheese is melted.
  • Remove from the heat and stir in the spinach.
  • Sprinkle on a little bit of parmesan
  • Serve and enjoy.

NOTES

  • If you like crunch texture, stir in bread crumbs or chopped nuts (like almonds or walnuts).
  • Add more heavy cream if needed. If you would like the sauce to be thicker, add more grated Parmigiano. For a stronger flavor, replace it with Pecorino cheese.