Rebecca’s creamy chicken pasta
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
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