Chicken Parmesan Pasta


Chicken Parmesan Pasta

Adapted from The Chunky Chef

Serves 6 – I weigh out the entire recipe and divide by 6

Blue – 8 points

Purple – 5 points

Green – 10 points

  • 1` lb boneless, skinless chicken breasts, cut into bite sized pieces
  • 2 tsp olive oil
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1 small onion, minced
  • 3 cloves garlic, minced
  • 12 oz Ronzoni 150 Penne pasta (if using a different pasta, adjust points)
  • 24 oz pasta sauce (I use my homemade – points based on that)
  • 24 oz water
  • 1 cup part skim mozzarella cheese, grated
  • 4 oz Parmesan cheese, finely grated (I use a block and finely shred with a microplane grater)
  • salt and pepper to taste
  • fresh parsley or basil, chopped for garnish (optional)

  1. In a large pot, skillet or dutch oven, add 2 tsp olive oil and heat over medium-high heat. Add chicken, season with salt, pepper, Italian seasoning and garlic powder. Cook about 5 minutes, until chicken is most of the way cooked through. Remove to a plate.

  2. Add chicken and pasta, stir, then cover and cook for 10-15 minutes until pasta is done to your liking. Stir in parmesan cheese and 1/4 cup of the mozzarella.

  3. Sprinkle remaining mozzarella on top of pasta and cook another 2-3 minutes until cheese is melted and gooey.

  4. Sprinkle with additional Italian seasoning, if desired and garnish with basil or parsley.