- Chicken – We’re using 650g of skinless and boneless breasts for this recipe, which is about 4 breasts, cut into bite-sized chunks.
- Pasta – I used ‘spirali’ in these photos, but any sturdy pasta shape that isn’t too fine will work. (If it’s too thin or narrow it will become mushy as you stir.)
- Oil – Use olive oil, or use the oil from the sun dried tomatoes jar.
- Garlic – I use peeled and crushed fresh garlic here, but feel free to use pre-prepared from a jar or pack.
- Sun dried tomatoes – The type in an oil-filled jar, not the very dry ones.
- Herbs – Dried oregano and paprika from the spice rack.
- Chicken stock – Made from a cube is fine.
- Cream – Double cream for flavour and texture.
- Parmesan – Grated yourself or pre-grated is fine. Grana Padano is a good, slightly cheaper alternative to Parmesan if you prefer.
- Spinach – Use baby spinach here as it’s more tender and melts into the sauce.
Ingredients
- 2 cups whole wheat pasta
- 2 cups cooked chicken breast, diced
- 1 tsp olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (not in oil)
- ¾ cup fat-free half and half
- ¼ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup fresh spinach
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté garlic for 30 seconds.
- Add cooked chicken and sun-dried tomatoes. Stir to combine.
- Pour in fat-free half and half, add Italian seasoning, salt, and pepper. Let simmer until slightly thickened.
- Stir in Parmesan cheese until sauce is creamy.
- Add spinach and cooked pasta, toss everything together.
- Serve immediately. Enjoy a creamy, low-point dinner!
✅ WW Points: ~5–6 points per serving