Somewhat Skinny Chicken & Pasta San Marco

I found this recipe while flipping through a cookbook I borrowed from the library (which, by the way, is a great place to get recipes…just check out the books, copy down the recipes you like, and return the books!).  I made a few changes to suit my family’s tastes, and to try and make it a little healthier.  It’s still not super low in points, but if you have a salad on the side, you’d have a nice dinner for a reasonable amount of points. 

Somewhat Skinny Chicken & Pasta San Marco

Servings:  6   WW Points Per Serving:  13

San Marco Sauce:

  • 3 tbsp olive oil
  • 2 pounds boneless, skinless chcken breasts, cut into 1-inch cubes
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 28 oz can crushed tomatoes
  • 1 tbsp flour

Vegetables:

  • 3 tbsp olive oil
  • 2 cup julienned bell peppers (colors of your choice, I like to use a combo of red, green and yellow)
  • 2 cups coarsely chopped broccoli florets
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 tsp dried oregano
  • 1 tsp dried rosemary

Pasta:

  • 6 cups cooked whole wheat spaghetti or fettucine
  • 1 tbsp olive oil

Grated fresh parmesan cheese for serving

Cook pasta and drain.  Add 1 tbsp olive oil and toss to prevent sticking. 

Meanwhile, to make the sauce, preheat a heavy pot over medium high heat and add 3 tbsp olive oil.  When oil is hot, add chicken and saute for 5 minutes or until slightly browned on all sides.  Add onions and cook another 2 minutes.   Add garlic and cook about 30 seconds.  Add chicken broth to the pot and stir to loosen the brown bits from the bottom of the pot.  Add the tomatoes and the flour.  Lower heat to a simmer.  Cover and let simmer, stirring occasioinally, until the chicken is tender, about 5-10 minutes.  Add cooked pasta to the pot and toss to combine.

While the sauce is cooking, prepare the vegetables by adding 3 tbsp olive oil to a skillet over medium high heat.  Add the peppers and broccoli and cook just until crisp-tender.  Add the salt, pepper, and herbs.

To serve, place pasta in serving dish and top with vegetables.  Grate fresh parmesan cheese over top.  Serve immediately.

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