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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Fast, easy and low fat (and doesn't taste like it)- the ideal solution for a weeknight supper. If you are following the WW plan, this is 6 points/serving. The original recipe called for pecorino Romano cheese but I used Swiss (as that is what I hand on hand). Recipe source: WW Magazine (Nov 2007) Ingredients:
3/4 lb whole wheat pasta (i used fusilli) |
3 (1/4 lb) boneless skinless chicken breast |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups nonfat milk (or use 1 cup fat free half and half and 1/2 cup skim milk) |
2 tablespoons flour |
1/8 teaspoon nutmeg |
2 tablespoons butter |
2 garlic cloves, minced |
1/4 cup swiss cheese, grated (see note in description) |
2 tablespoons parsley, chopped |
pecorino romano cheese, shaved (garnish) (optional) |
Directions:
1. Cook pasta according to package dirctions, drain.
2. While pasta is cooking sprinkle chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.
3. Spray a skillet or ridged grill pan with Pam or other cooking spray and set pan over medium high heat.
4. Add chicken to pan and cook until cooked through (5-10 minutes per side). Transfer chicken to a cutting board and let cool for 5 minutes. Cut chicken into 1/2 inch cubes and set aside.
5. In a bowl whisk together milk (or half and half and milk), flour, nutmeg and the remaining salt and pepper.
6. Melt butter in a skillet (I used the same one I cooked the chicken in) over medium high heat.
7. Add garlic, cook stirring for one minute.
8. Whisk in milk mixture and cook whisking constanly until mixture bubbles and is thickened 2-5 minutes.
9. Stir in cooked pasta, chicken, grated cheese and parsley until heated through (1-3 minutes).
10. Serve with shaved cheese (if using).
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