Skinny Pasta Mediterranean Fettuccine with Chicken and Veggies
0
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Serve this elegant yet simple dish for dinner and prepare for raves! A mixture of chicken, roasted peppers, spinach, tomato, and olives pairs deliciously with Skinny Pasta Fettuccine in a light sauce.
Ingredients
WW Skinny Pasta Konjac Noodles Fettuccine
1 pouch(es)
Olive oil
½ tsp(s)
Garlic
1 clove(s), large, minced
Dried oregano
½ tsp(s)
Kosher salt
½ tsp(s)
Black pepper
¼ pinch(es)
Fat-free reduced sodium chicken broth
1 tbsp(s)
Baby spinach
1½ cup(s)
Grape tomatoes
½ cup(s), halved
Roasted red peppers (packed in water)
½ cup(s), rinsed and drained
Cooked skinless, boneless chicken breast
1 breast(s)
Olives
10 large, kalamata, chopped
Fresh basil
1 tbsp(s), chopped
Crumbled feta cheese
1 tbsp(s)
Instructions
1
Rinse Skinny Pasta Fettuccine well under hot water, drain well, and set aside
2
Heat olive oil in a small nonstick sauté pan and add garlic, oregano, salt,and pepper. Cook for 1 minute
3
Add chicken broth, baby spinach, grape tomatoes, and roasted peppers and cook for 5 minutes or until spinach wilts
4
Stir in Skinny Pasta Fettuccine, cooked Weight Watchers Frozen Chicken Breast, and olives and cook for an additional 3-4 minutes or until heated through
5
Serve garnished with basil and feta cheese
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