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Weight Watchers Tomato, Chicken and Feta Pasta, a quick and easy pasta dish with tomatoes, chicken and feta cheese that’s delicious warm, or chilled.
This chicken pasta with feta and tomatoes is adapted from a recipe in Weight Watchers Our Best Quick & Easy Meals (affiliate link) cookbook (which, by the way, is a treasure trove of ideas for getting dinner on the table in a dash), replacing a few of the ingredients with what I had on hand.
Recipe Notes
This pasta dish is a great way to use up leftover rotisserie chicken, but I chopped up a piece of roasted sun-dried tomato turkey breast that I had in the fridge instead.
The original recipe calls for 1 cup of dry pasta for 6 servings, which seemed a little scant to me, since I’m the only one in the family eating Weight Watchers-size portions. So, I doubled the amounts of pasta and diced tomatoes called for and created a dish that everyone really liked.
How Many Calories and WW Points in Tomato, Chicken and Feta Pasta?
According to my calculations, each generous 1-1/3 cups serving has 296 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 SmartPoints (Green plan)
4 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
7 PointsPlus (Old plan)
If you’ve made this Chicken Pasta with Tomatoes and Feta, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Weight Watchers Tomato, Feta and Chicken Pasta
Equipment
Ingredients
- 8 ounces (about 2 cups) uncooked whole wheat rotini or penne pasta
- 2 teaspoons olive oil
- 2 teaspoons minced garlic
- 1 can (28 ounces) diced tomatoes with basil and garlic, undrained
- 3 cups chopped cooked chicken or turkey breast
- 1/3 cup roughly chopped kalamata olives
- Salt and freshly ground pepper to taste
- 1/2 cup crumbled reduced-fat feta cheese
Instructions
- Cook pasta according to the package instructions, reserving 1 cup of the pasta water before draining.
- While the water boils and pasta cooks, heat the oil in a large nonstick skillet (affiliate link) over medium heat. Add the garlic and cook, until fragrant, about 30 seconds.
- Add the tomatoes, chopped cooked chicken and olives, and simmer, stirring occasionally, until the mixture thickens, about 15 minutes.
- When the pasta is done, reserve a cup of water and then drain and return the pasta to the pot.
- Add the tomato mixture to the pasta, and toss gently to combine, adding a little water, if necessary to thin it out.
- Season to taste with salt and freshly ground black pepper
- Top with feta cheese and basil, if using.
- Serve immediately.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 7 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
