Creamy Chicken and Spinach

Standard

Hola Friends!

I hope everyone had a weekend as fabulous as mine! Saturday we spent all day with my daughter for Family Weekend at Carroll University. We only went for the day since everyone had so many things to do. She should have won the prize for the most family members. Including my daughter there were fourteen of us! We had a good time! We toured the campus, went to a football game, walked around downtown Wauskesha, went out to dinner and then saw a hypnotist. I loved seeing my daughter enjoy time with family she hasn’t seen in a while. Needless to say my feet were killing me and I was exhausted when we arrived home at about midnight but it was worth it! Sunday was a bit quieter. I cleaned just a tiny bit, ran some errands and then we went out to eat. It was just right!

My youngest daughter loves tortellini and ravioli. Whenever I make a soup that might call for  pasta I will substitute that with ravioli or tortellini( when possible) because otherwise she won’t eat it.

This is one of those recipes that I kind of adapted so she would eat it.

Creamy Chicken and Spinach

Ingredients

  • 1 tsp canola oil
  • 2 cups sliced mushrooms
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp all-purpose flour
  • 1 cup skim milk
  • 1/2 cup low sodium-chicken broth
  • 3/4 lb skinless boneless chicken breasts, cubed
  • one 10 oz pkg frozen chopped spinach, thawed and squeezed dry
  • 1/4 tsp freshly ground black pepper
  • 4 cups hot cooked medium pasta shells
  • 2 tbsp grated Parmesan Cheese

Directions

  1. In a large non-stick skilled, heat the oil. Add the mushrooms, onion and garlic;cook, stirring as needed until softened, 5-6 minutes.
  2. Add the flour and cook, stirring constantly, until the flour is lightly browned, about 1 minute. Gradually stir in the milk and broth; cook, stirring constantly, until the mixture boils and thickens, 2-3 minutes. Stir in the chicken, spinach and pepper; return to a boil, stirring as needed. Reduce the heat and simmer, covered, stirring as needed, until the chicken is cooked, 6-8 minutes.
  3. Place the pasta in a serving bowl; add the chicken mixture and toss to combine, sprinkled with the cheese

Makes 4 servings @ 4 WW points per serving

I adapted the recipe for our family by using cheese ravioli instead of pasta shells. I also omitted the mushrooms. This made it more like a creamy soup. It was delicious and everyone was able to eat it!

Enjoy your day!

Besos,

Flor

Recipe from Weight Watchers Simply the Best Cookbook

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s