If you’re like me (detail-oriented and maybe a little nitpicky) you may notice (and be slightly bothered by) the photo actually has linguini pasta while the title clearly states “chicken spaghetti”. Sorry. That’s the only pasta I had. Luckily, there isn’t much taste difference between the two pastas. And no matter which pasta shape you use, I think we could all agree that this stuff is DELICIOUS!!
We really enjoyed this dish! Plus, I think it’s awesome that you can use Velveeta cheese in a Weight Watchers recipe. I didn’t have to feel guilty about eating that delicious processed cheese. However, the recipe calls for 2 ounces and the smallest package is 16 ounces…sooo now I need to eat the remaining 14 ounces and probably will feel guilty about it. Oh well.
This is really a unique dish with lots of flavors. Plus, that creamy pasta just has a comfort food quality to it that I love. The only thing I might do differently is increase the sauce ingredients — the cheese and the soup — to make it a bit creamier. Just be aware that doing so would change the WW Point value.
Ingredients
- ½ lb chicken breast, cooked & diced
- 2 oz Velveeta cheese
- 2 oz chopped green chilies
- ½ can fat free cream of mushroom soup
- 1 ½ c cooked thin spaghetti pasta
- ¼ c chopped onion
- ¼ c diced red bell pepper
- ½ t salt
- ½ t pepper
Directions
- Preheat oven to 350 degrees F.
- In saucepan, mix Velveeta, chilies, and soup. Heat on low for 5 min. Add chicken & remaining ingredients; mix well.
- Pour into a sprayed 8x8 baking dish, cover with foil and bake for 30 minutes.
Notes
WW Points = 7
Source: eMeals
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I’ve just started Weight Watchers this week and am looking for new recipes so I will be having a go at this soon. It looks lovely!
Thanks Louise! Good luck to you on your Weight Watchers journey My mom and dad both recently lost about 70 pounds doing WW, so it definitely works! If you’re looking for recipes, I have over 60 in my weight watchers category: http://normalcooking.wordpress.com/category/weight-watchers/
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