Skinny Chicken Florentine Pasta Bake
This one-pan skinny chicken florentine pasta bake feeds a crowd and doesn’t leave you feeling guilty! Make it with light jarred alfredo sauce and whole wheat pasta for a healthier twist on a classic pasta dish.
Dang you diets – why must you be so torturous?! This week me and a few girl friends started a Diet Challenge with eachother. Something about all of us being uber competitive and there being Target gift cards being on the line makes some beeches throw down and lose pounds! Boom! (Shaka Lacka.) You know you were saying Shaka Lacka in your head, too…
The first three days of the diet have been going okay…with the exception of me being hyper-focused on not devouring alllll of the Peanut Butter Oreos stashed in the apartment. Ben did however catch me sniffing the package just to get an Oreo high. No shame. And because we’re adults and can practice moderation, we’re still allowing ourselves one alcoholic drink per night if necessary, which I can tell you now, has been necessary every day of the week. As a group we’re all very conscious of balancing all of our meals with one starch, one protein and one veggie and we have free days and free meals through the week. But there is one part I’m getting really hung up on…
It’s the drink-half-my-weight-in-ounces-of-water-rule to ensure I get my precious “Water Points” for the day. I’m not about to lose those precious 15 daily points because I couldn’t drink my obscene number of ounces of water. That amount of water consumption does however yield one problem, the nearest bathroom at work happens to be a 300 yard walk outside and into a different building. And? Yup – there is an “and”. It happens to rain a lot in Seattle. Are you seeing my predicament? There it is. We’re in the middle of another big storm and boy is it convenient! Sike!
But there is something uber convenient and it’s filling up each bit of my diet in one plate – this! Oh yeah – try this light and skinny chicken florentine pasta bake and it will keep your fueled and save you a ton of time with leftovers that taste great for days! Got my 6 meal points right here, yo! Woo!! The game is indeed, ON!
Skinny Chicken Florentin Pasta Bake
Prep Time: 35 Minutes
Cook Time: 45 Minutes
Total Time: 80 Minutes
1 package Whole Wheat Fettucine Noodles, cooked
2 − 10 ounce jars Light Alfred Pasta Sauce -I used Newman's Own
¼ cup Lemon Juice
½ tsp Black Pepper
3 cups chopped cooked Chicken Breast - about 2 large boneless breasts
1 package Frozen Spinach, thawed and drained
1 cup Roasted Red Peppers, drained (Or use diced Roasted Tomatoes instead)
½ cup Shredded Parmesan Cheese
Preheat oven to 325 Degrees. Cook Fettucine noodles according to package directions and rinse with cold water when cooked. In a large bowl, whisk together the alfredo sauce, lemon juice and black pepper. Stir in spinach, peppers (or tomatoes), and chicken. Add in pasta and toss to combine evenly.
Pour into a 2 quart baking dish that has been lightly sprayed with non-stick spray. Cover with foil and bake for 45 Minutes. Sprinkle with shredded parmesan cheese and continue to bake uncovered until the cheese melts - about five minutes.
Inspired from Chicken Caesar Lasagna from BHG.