Yield:
8 Servings
Prep Time:
5 – 10 Minutes
Cook Time:
20 – 25 Minutes
Category
Lunch + Dinner
Calories:
231
Carbs:
19.8
Fat:
9.7
Fiber:
3
Protein:
14.8
WW Points:
3
ingredients
1 8 ounce package of pasta (I used Fiber Gourmet)
1 pound boneless, skinless chicken breast tenderloins, cut into pieces
1 tablespoon i can't believe it's not butter light
3 cloves garlic, minced
4 ounces sun-dried tomatoes, chopped (not in oil)
¼ teaspoon salt
⅛ teaspoon pepper
½ teaspoon paprika
½ teaspoon onion powder
1 teaspoon italian seasoning
1 ½ cup unsweetened almond milk
¼ teaspoon red pepper flakes
2 tablespoons corn starch
¼ cup parmesan cheese
¾ cup light mozzarella
directions
Step 1:
Cook pasta per package instructions. Drain well.
Step 2:
Season chicken with paprika, salt, and pepper. Meanwhile, melt the butter in a large skillet to medium - high heat.
Step 3:
Add garlic and stir in chicken. Cook for five minutes or until lightly browned.
Step 4:
In a small bowl, whisk the almond milk and corn starch until smooth.
Step 5:
Add corn starch mixture to the skillet along with sun-dried tomatoes, all the seasonings, mozzarella, and parmesan cheese.
Step 6:
Bring to a boil, stirring constantly. Reduce heat to low and simmer for another five minutes. Stir in cooked pasta, toss gently to coat.
Step 7:
Remove from heat and serve immediately.
Jenn's Note:
I also top mine with chopped parsley!
Original recipe from Jenn's WW Journey here.