Photo of Mediterranean fettuccine with chicken and veggies by WW

Mediterranean fettuccine with chicken and veggies

5
3
3
SmartPoints® value per serving
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 mix of chicken, roasted red peppers, spinach, grape tomatoes, and kalamata olives pairs deliciously with fettuccine in a light, yet flavorful sauce—and it is ready in just 15 minutes. The kalamata olives and feta cheese add a satisfying salty bite to this dish. You could substitute goat cheese, if you like. Use some leftover baked chicken, or pick up a rotisserie chicken to keep this meal easy. Red pepper flakes are a nice addition to this dish if you like a little heat with your pasta.

Ingredients

Skinny Pasta Konjac noodles, fettuccine shape (WW endorsed)

1 bag(s)

extra virgin olive oil

½ tsp

garlic clove(s)

1 medium clove(s)

dried oregano

½ tsp

kosher salt

½ tsp

black pepper

¼ tsp

fat free chicken broth

1 Tbsp

fresh baby spinach

1½ tsp

grape tomatoes

½ cup(s), halved

roasted red peppers (packed in water)

½ cup(s), rinsed and drained

cooked skinless boneless chicken breast(s)

1 breast(s)

olive(s)

10 medium, kalamata, chopped

basil

1 Tbsp, chopped

reduced-fat feta cheese

1 Tbsp, crumbled

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. Yields: 3 cups. Serves 2 (1 1/2 cups per serving).

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