Photo of Mediterranean fettuccine with chicken and veggies by WW

Mediterranean fettuccine with chicken and veggies

SmartPoints® value per serving
Total Time
15 min
5 min
10 min
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.


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)


10 medium, kalamata, chopped


1 Tbsp, chopped

Reduced-fat feta cheese

1 Tbsp, crumbled


  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).