Skip to main contentSkip to footer
Sign up
Sign up
Join now to access WW program, 5000+ recipes, WW app, our supportive community and more!
Photo of Rebecca’s creamy chicken pasta by WW

Rebecca’s creamy chicken pasta

9
7
2
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
Recipe by our WW Ambassador Rebecca. Follow her on Instagram @rebeccaswwlife.

Ingredients

Skinless chicken breast

500 g, chopped into 3cm pieces

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Zucchini

1 medium, chopped

Mushrooms

250 g, button, sliced

Red capsicum

1 medium, chopped

Seasoning

2 tsp, Tuscan

Fresh flat-leaf parsley

1 tbs, chopped, plus extra to serve

Canned diced tomatoes

1 can(s), (1 x 400g can crushed tomatoes)

Chicken stock powder

2 tsp, gluten-free variety

Light cooking cream

¼ cup(s), (60ml)

Legume pasta

200 g

Grated parmesan cheese

¼ cup(s), (20g)

Instructions

  1. Season the chicken well with salt and pepper. Heat a large, deep non-stick saucepan over medium-high heat. Cook chicken for 2-3 minutes, or until chicken is sealed. Add onion, garlic, zucchini, mushrooms and capsicum, cook, stirring for 3-4 minutes, or until vegetables have softened. Stir in Tuscan seasoning, parsley, tomatoes, stock powder, 2 cups (500ml) hot water and cream, and bring to the boil.
  2. Add the pasta, return to the boil, then reduce heat to medium-low and simmer, covered, for 10-12 minutes, stirring occasionally until pasta is tender and the sauce starts to thicken (you may need to add more water). Serve topped with parmesan and extra parsley.

You might like