Baked Spinach Chicken Spaghetti Directions:
- Preheat the oven to 350°F (175°C).
- Cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
- In a large pot, mix together the chicken, spinach, and light Alfredo sauce. Combine with the cooked spaghetti. Place half of the mixture into a baking dish.
- In a bowl, combine the plain non-fat Greek yogurt, part-skim ricotta cheese, 1/2 cup of the reduced-fat shredded mozzarella cheese, beaten egg white, minced garlic, basil or oregano, salt, and pepper. Mix well.
- Spread the ricotta mixture evenly over the layer of spaghetti in the baking dish. Top with the remaining spaghetti mixture.
- Sprinkle the remaining 1/2 cup of reduced-fat shredded mozzarella cheese over the top.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes before serving.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Whole Wheat Spaghetti (12 oz): 12 points
- Chopped Baby Spinach (4 ounces): 0 points
- Cooked, Shredded Chicken Breast (2 cups): 2 points
- Beaten Egg White (1): 0 points
- Light Alfredo Sauce (15 ounces): 8 points
- Part-Skim Ricotta Cheese (15 ounces): 10 points
- Plain Non-Fat Greek Yogurt (1/2 cup): 0 points
- Reduced-Fat Shredded Mozzarella Cheese (1 cup): 4 points
- Minced Garlic (3 cloves): 0 points
- Dried Basil or Oregano (1 teaspoon): 0 points
- Salt and Pepper to Taste: 0 points
Total Points: 36 points for the entire recipe
Portions: 8 portions
Points per Serving: 4.5 points
Nutrition Facts (approximate per serving):
Calories: 320
Fat: 8g
Carbohydrates: 40g
Protein: 30g
I await your comments! Enjoy!
