Weight Watcher Recipes
Let's get a new thread with Weight Watcher recipes only. Be sure to list points/and or calories so we can all keep track. I'll start off with this one. Baked Coconut Shrimp 1 1/2 pounds Shrimp -...
Forum Discussion
Hi everyone,
I have been doing Weight Watchers for about 4 months and am always looking for good recipes. I go to a few websites for good recipes and one of my favorites is "Skinnytaste" anyway, I made this recipe tonight in the motorhome. It's alot easier than it looks, and my husband and I both loved it.
CAJUN CHICKEN PASTA ON THE LIGHTER SIDE
8 Weight Watchers points per 1 ½ cup serving
5 servings, calories 323.8, fat 6.2g, protein 25.9, carb 44.1g fiber 6.3g sugar 3.2g, sodium 126.5 mg (without salt)
8 oz uncooked linguine ( I used Dreamfields spaghetti,)
1 lb chicken breast cut into strips
1-2 tsp cajun seasoning (or to taste)
1 tbsp olive oil
1 med red bell pepper, thinly sliced
1 med yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
½ red onion ( I used white, it’s what I had on hand)
3 cloves garlic, minced
2 med tomatoes, diced ( I used a can of petite diced tomatoes)
1 cup fat free, low sodium chicken broth (I used about a ½ cup)
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper, to taste
salt to taste
Smart Balance cooking spray (I used my Weight Watchers sprayer with olive oil)
Directions:
Prep all your vegetables. In a small blender make a slurry by combining milk, flour, and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt. Prepare pasta in salted water according to package directions. Heat a large heavy non stick skillet over medium high heat ( actually my only large skillet in the motorhome is not non stick, but still worked out well), and spray with cooking spray and add chicken. Sauté 5 or 6 minutes until done. Then remove chicken from skillet and set aside. Add olive oil to the skillet and reduce to medium add bell peppers, onions and garlic to skillet, sauté for 3 or 4 minutes. Add mushrooms and tomatoes and sauté 3 or 4 more minutes or until vegetables are tender. Season with salt, garlic powder and cracked pepper to taste. Reduce heat to medium low add chicken broth and pour in slurry stirring about 2 minutes. Return chicken to skillet, adjust salt and cajun seasonings to taste, cook another minute or two until hot then add spaghetti/linguine. Toss well to coat. Enjoy
I have been doing Weight Watchers for about 4 months and am always looking for good recipes. I go to a few websites for good recipes and one of my favorites is "Skinnytaste" anyway, I made this recipe tonight in the motorhome. It's alot easier than it looks, and my husband and I both loved it.
CAJUN CHICKEN PASTA ON THE LIGHTER SIDE
8 Weight Watchers points per 1 ½ cup serving
5 servings, calories 323.8, fat 6.2g, protein 25.9, carb 44.1g fiber 6.3g sugar 3.2g, sodium 126.5 mg (without salt)
8 oz uncooked linguine ( I used Dreamfields spaghetti,)
1 lb chicken breast cut into strips
1-2 tsp cajun seasoning (or to taste)
1 tbsp olive oil
1 med red bell pepper, thinly sliced
1 med yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
½ red onion ( I used white, it’s what I had on hand)
3 cloves garlic, minced
2 med tomatoes, diced ( I used a can of petite diced tomatoes)
1 cup fat free, low sodium chicken broth (I used about a ½ cup)
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper, to taste
salt to taste
Smart Balance cooking spray (I used my Weight Watchers sprayer with olive oil)
Directions:
Prep all your vegetables. In a small blender make a slurry by combining milk, flour, and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt. Prepare pasta in salted water according to package directions. Heat a large heavy non stick skillet over medium high heat ( actually my only large skillet in the motorhome is not non stick, but still worked out well), and spray with cooking spray and add chicken. Sauté 5 or 6 minutes until done. Then remove chicken from skillet and set aside. Add olive oil to the skillet and reduce to medium add bell peppers, onions and garlic to skillet, sauté for 3 or 4 minutes. Add mushrooms and tomatoes and sauté 3 or 4 more minutes or until vegetables are tender. Season with salt, garlic powder and cracked pepper to taste. Reduce heat to medium low add chicken broth and pour in slurry stirring about 2 minutes. Return chicken to skillet, adjust salt and cajun seasonings to taste, cook another minute or two until hot then add spaghetti/linguine. Toss well to coat. Enjoy
