Ww Chicken and Pasta
Elevate your weeknight meals with this delicious and healthy Ww Chicken and Pasta recipe, a perfect blend of lean protein, whole grains, and fresh vegetables. Tender, golden-browned chicken breasts are paired with hearty whole wheat pasta and a medley of garlic-sautéed cherry tomatoes, baby spinach, and bold Italian seasoning, creating a flavorful and nutrient-packed dish. Finished with a splash of low-sodium chicken broth for added depth and a sprinkle of Parmesan cheese for richness, this recipe strikes the ideal balance between indulgence and wellness. Ready in just 40 minutes, Ww Chicken and Pasta is a quick, comforting dinner that serves four — perfect for feeding your family or meal prepping for the week. Easy, wholesome, and bursting with Mediterranean-inspired flavors, this dish will quickly become a favorite in your kitchen!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 8 ounces whole wheat pasta (penne or spaghetti)
- 1 tablespoon olive oil
- 3 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 3 cups baby spinach
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon red pepper flakes (optional)
- 0.5 cup low-sodium chicken broth
- 0.25 cup Parmesan cheese, grated
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to the package instructions until al dente. Drain and set aside.
While the pasta is cooking, season the chicken breasts with half the salt, half the pepper, and the Italian seasoning on both sides.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until they are golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and let it rest on a cutting board.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Add the cherry tomatoes and cook for 3-4 minutes until softened. Stir in the red pepper flakes, if using.
Add the spinach to the skillet and cook for 1-2 minutes, stirring, until wilted. Pour in the chicken broth and simmer for another 2 minutes.
Slice the cooked chicken into thin strips.
Return the cooked pasta to the skillet and toss to coat it in the veggie mixture. Add the sliced chicken and gently toss again. Adjust seasoning with remaining salt and pepper if needed.
Divide the pasta and chicken mixture onto plates. Sprinkle with grated Parmesan cheese and serve warm.
Nutrition Facts
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 1910 mg | 83% | |
| Total Carbohydrate | 187.8 g | 68% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 12.8 g | ||
| Protein | 152.0 g | 304% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2226 mg | 47% | |
*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.
