Skinny Mac & Alfredo

Skinny Mac Alfredo 1 Skinny Mac Alfredo 2 Skinny Mac Alfredo 3

Today’s recipe can be either a side dish or a main dish.  So if you’re still deciding what to take to your grandmother’s house for Christmas dinner, this would be great as a side dish!  Or if you’re just trying to think of something quick and easy you can fix for dinner tonight, it also would be great as an entree.

To take it from a side dish to a main dish , simply add some chicken.  You can cook your own or buy a rotisserie chicken from the store.  Without the chicken, it’s like a healthy spin-off of mac-n-cheese, which is awesome!  This is an easy dish to make.  Just cook pasta (and chicken, if using), mix ingredients together, and bake.  So it’s perfect for a busy weeknight meal!  And if you make it as a side, well it’s so good it just might steal the show…

Skinny Mac & Alfredo

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Source: Skinny Mom

Serves: 6

WW Points: 8

2 cups whole grain penne pasta, uncooked
1 (10 oz) jar light alfredo sauce
1 (10 oz) package frozen chopped spinach, thawed and well-drained
1 cup low-fat cottage cheese
¼ cup skim milk
1 Tbsp light butter, melted
1 tsp garlic, minced
¼ tsp dried basil
1 egg
½ cup low moisture, part-skim, shredded mozzarella cheese
2 cups of cooked, diced chicken (optional)

Preheat oven to 450. Coat a 9×13 baking dish with nonstick spray.

Cook pasta according to package instructions. Drain and rinse in cold water. Drain again.

In a large bowl, whisk together Alfredo sauce, drained spinach, cottage cheese, milk, butter and garlic.

Add pasta (and chicken, if using) and mix well.  Blend in egg and basil.

Transfer pasta to the prepared baking dish.  Sprinkle the top evenly with mozzarella cheese.

Bake for 25 minutes until golden brown.

Let rest for 10 minutes.

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