Weight Watchers Rotel Chicken Spaghetti
Indulge in the comfort of "Weight Watchers Rotel Chicken Spaghetti," a lighter spin on a hearty classic that's packed with flavor and perfect for busy weeknights. This guilt-free recipe combines tender shredded chicken, whole wheat spaghetti, and the vibrant kick of zesty Rotel tomatoes with green chilies, all brought together in a creamy, low-fat sauce made with fat-free cream cheese and savory chicken broth. With just 10 minutes of prep and a quick bake, this dish finishes with a delightful layer of melted reduced-fat cheddar cheese. It's a family-friendly meal that's Weight Watchers-friendly, boasting wholesome ingredients and robust Tex-Mex-inspired taste. Garnish with fresh parsley for a pop of color and serve this satisfying baked pasta dish warm for a crowd-pleasing dinner that feels indulgent but fits your healthy lifestyle.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 8 ounces Whole wheat spaghetti
- 10 ounces Rotel (diced tomatoes and green chilies)
- 4 ounces Fat-free cream cheese
- 1 cup Reduced-fat shredded cheddar cheese
- 1 cup Fat-free chicken broth
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 as needed Cooking spray
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly spray a 9x13 baking dish with cooking spray and set aside.
Cook the spaghetti according to package directions until al dente. Drain and set aside.
While the pasta cooks, bring a medium pot of water to a boil. Add the chicken breast, reduce heat to a simmer, and cook for 15-20 minutes or until fully cooked. Remove the chicken, let it cool slightly, and shred using two forks.
In a large skillet over medium heat, whisk together the chicken broth and fat-free cream cheese until smooth and creamy. Add the Rotel (do not drain), garlic powder, onion powder, salt, and black pepper. Stir well and bring the mixture to a gentle simmer.
Add the shredded chicken to the skillet, stirring to coat the chicken in the sauce.
In a large mixing bowl, combine the cooked spaghetti with the chicken and sauce mixture. Toss until the spaghetti is evenly coated.
Pour the mixture into the prepared baking dish. Sprinkle the reduced-fat shredded cheddar cheese evenly over the top.
Bake for 15 minutes or until the cheese is melted and bubbly.
Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 5897 mg | 256% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 12.8 g | ||
| Protein | 187.3 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1129 mg | 87% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2686 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
