Skinny Creamy Pasta with Spicy Chicken, Broccoli, and Basil Recipe
A delicious light and creamy pasta perfect when you have some leftover chicken to use up
Servings: 6
Calories:
Ingredients
12ouncesdried pasta
3cupsbroccoli florets
1cupchicken broth
1cup2% evaporated milk
2large garlic clovesminced
1-½tablespoonsbutter
3tablespoonsflour
½cupParmesan cheeseplus more for sprinkling
2cupsshredded cooked chicken breast
½cupdrained canned petite diced tomatoes
¼cupchopped fresh basil leaves
½teaspooncrushed red pepper flakes
Salt and Pepper to taste
Instructions
Bring a large pot of salted water to a boil. Add the pasta, and cook according to the package instructions, until al-dente. Add the broccoli during the last 5 minutes of cooking time. Before draining the pasta, reserve 1 cup of the cooking water.
While the water is coming to a boil and the pasta is cooking, prepare the sauce. To speed up the process, place the broth, milk, and garlic in a 1-quart glass measuring cup or small microwave-safe bowl and heat until steamy, 3 to 4 minutes, then let stand for a couple of minutes.
Place the butter in a large sauce pan over low heat. When the butter melts, whisk in the flour, then the hot broth mixture, whisking constantly until the sauce thickens, 1 to 2 minutes.
Stir in the Parmesan.
Add the shredded chicken, tomatoes, basil and crushed red pepper flakes and stir.
Add salt and pepper to taste and then simmer, stirring occasionally, for 5 minutes.
Add the drained pasta back to the pasta pot and pour over the cream sauce and enough of the reserved pasta cooking water to coat and moisten the pasta. Toss and serve immediately with a light sprinkling of additional grated Parmesan, if desired
Recipe Notes
Nutritional Estimates Per Serving: 396 calories, 119 g fat, 42.2 g carbs, 1.5 g fiber, 29.6 g protein and 10 Weight Watchers PointsPlus Value