• Jenn Clayton

Tuscan Chicken Mac & Cheese

Comfort food at it's finest!!! So incredibly decadent BUT WW friendly & low calorie!!

If you love pasta- creamy pasta- you will LOVE this recipe! Enjoy!

#cleaneating #WW #myww #weightwatchers

Full recipe in video below!

RECIPE:

  • 2 large skinless boneless chicken breasts pounded to 1-inch thickness(or 4 boneless and skinless chicken thigh fillets)

  • Salt and pepper, to season

  • 1/2 teaspoon paprika (sweet or smokey)

  • 1/2 teaspoon dried parsley

  • 2 teaspoons oil

  • 2 tablespoons light butter

  • 1 small yellow onion chopped

  • 6 cloves garlic finely diced

  • 1/3 cup chicken broth (or wine if desired)

  • 1 pkg sun dried tomatoes (not in oil)

  • 3 level tablespoons flour

  • 2 cups chicken broth

  • 1 cup whole milk

  • 2 1/2 cups low-fat milk

  • 2 teaspoons dried Italian herbs

  • 1 pkg fiber Gourmet pasta (to order: https://www.netrition.com/cgi/goto.cgi?aid=4549

  • 3 cups baby spinach leaves

  • 1 cup fresh grated Parmesan cheese

  • 3/4 cup light mozzarella cheese- shredded

  • 1/2 cup light shredded cheese

  • 2 tablespoons fresh parsley chopped


  • Season chicken with salt, pepper, paprika, dried parsley and 2 teaspoons of the oil. Heat the remaining oil in a large (30cm or 12-inch) pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a warm plate, tent with foil and set aside.


  • To the same pan, add the butter and fry the onion and garlic until the onion becomes transparent, stirring occasionally (about 2 minutes). Pour in the 1/3 cup chicken broth and allow to simmer for 5 minutes, or until beginning to reduce down.


  • Add the sun dried tomatoes and simmer until softened.


  • Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milk, herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to).


  • Add the dry macaroni and stir occasionally as it comes to a simmer. Reduce heat down to medium low and stir regularly while it cooks (for about 9 - 10 minutes), or until the sauce thickens and the macaroni is just cooked (al dente: tender but still firm). Add the spinach and stir through until wilted.


  • Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the remaining 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. Keep in mind the sauce will continue to thicken as it cools.


  • Slice the chicken into strips and stir through the pasta (pour in any juices left from the chicken). Sprinkle with parsley, and stir through. Serve immediately!

6 Servings:

6 points (blue & purple)

8 points (green)

402 Calories


Recipe inspiration from cafedelites.com


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