It’s been a while since I’ve posted a recipe… I guess I haven’t been experimenting much lately! But I occasionally get recipes in my email from Kraft and Pillsbury, and last week I received this one that I thought looked good enough (and healthy enough) to try. I actually had leftover chicken in the fridge and was craving pasta, so it was a match made in heaven.
The Mr. and I try and eat low calorie, low fat meals, which leaves out a lot of yummy pasta dishes (especially ones with chicken, which usually include a creamy, fattening sauce). This dish was made with a red pasta sauce and lots of added veggies.
So I tried it out last week and everybody (even my 2-year-old) loved it! It was super easy, perfect for leftover shredded chicken (and faster because the chicken was pre-cooked), and made for good leftovers too. See more leftover chicken recipes
Chicken pasta skillet from Kraft
Yield: 4 servings (it seemed to make a lot more than 4 to me)
- 1lb. boneless skinless chicken breasts, cut into bite-size pieces (I used leftover shredded chicken)
- 1 green pepper, cut into strips
- 1small onion, sliced
- 1-1/2 cups water
- 2 cups rotini pasta, uncooked
- 1 jar (24 oz.) spaghetti sauce (I used homemade sauce made from diced tomatoes & tomato sauce)
- 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese
COOK and stir chicken in large skillet sprayed with cooking spray on medium-high heat 5 min (if using leftover chicken, skip this step and add the chicken in when you add the sauce). Add vegetables; cook and stir 5 min. Stir in water. Bring to boil.
ADD pasta; stir until completely covered with water. Cover with lid; simmer on medium-low heat 15 min. or until pasta is tender. Stir in sauce.
SPRINKLE with cheese. Cook, covered, on low heat 5 min. or until cheese is melted and pasta mixture is heated through, stirring occasionally.
- Low fat
- Low calorie
- Good source of vitamin A or C
- Diabetes Center
- 11 Weight Watchers points