We’ve all been there. Hectic, busy days and you come with an empty stomach and have no idea what to make. We’ve all been there and I can relate to the frustration all too well. Sometimes when I walk out of the house in the morning I forget the millions of things I have planned for the day and have no backup plans when it comes to dinner. That’s where our weeknight dinner series comes in handy, especially when you need a healthy spin on classic comfort food! This Tuscan chicken pasta is Weight Watchers approved and almost totally guilt-free! Here’s how to get started:
- 3 cups chicken broth low sodium
- 1/2 cup sun-dried tomatoes (no oil)
- 1/2 tbsp Italian seasoning
- 1 tbsp minced garlic
- 2 lbs chicken breast diced into 1-inch cubes
- 12 oz whole wheat noodles (I used one 12 oz. box)
- 2 cups baby spinach
- 3/4 cup Fat-Free Greek Yogurt
- 3/4 cup Fat-Free cottage cheese
- 2/3 cup parmesan
- 1/4 cup fresh basil 1 tsp dried
- 1/4 tsp pepper
In a large skillet sauté the sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper on high heat for about 30 seconds until fragrant.
Add the chicken to the skillet, brown the chicken for 1-2 minutes. This will keep the chicken from sticking together while cooking.
Pour the pasta and chicken broth in the skillet. Give it a quick stir to make sure all the pasta is covered by the liquid. Bring the broth a boil then reduce the temperature to medium heat.
Cover the pan and cook for 12-15 minutes, stirring occasionally, until the pasta is done.
While the pasta is still hot add the parmesan cheese, spinach, and basil. Mix the pasta until the cheese melts and the spinach wilts.
Blend together the cottage cheese and Greek yogurt to make a cream sauce. Pour the cream sauce over the pasta. Mix until all the pasta is covered in sauce. Serve immediately.
This Tuscan chicken pasta is too good to pass up! What are some of your favorite weeknight dinner recipes? Let us know in the comments below!
Recipe via My Crazy Good Life.