Creamy Pepperoncini Beef Mafalda Directions:
Lightly spray a 5- to 6-quart slow cooker with nonstick cooking spray.
Spread the dry mafalda evenly across the bottom in a single layer.
Season beef evenly with kosher salt and black pepper and arrange over the pasta.
Whisk together fat-free beef broth, pepperoncini juice, garlic, and Italian seasoning if using.
Add reduced-fat cream cheese cubes to the liquid mixture and pour evenly over the beef and pasta.
Cover and cook on LOW for 6 hours until beef is fork-tender.
Thirty minutes before serving, gently stir and fold in the nonfat Greek yogurt until fully incorporated into a creamy sauce.
Cook uncovered for the final 15 minutes if additional thickening is needed.
Divide into 8 equal servings, approximately 1 cup each. Top with Parmesan and parsley if desired.
WW Points Calculation
99% lean beef top round (32 oz) – 32.00
Dry mafalda pasta (4 oz) – 16.00
Reduced-fat cream cheese (2 oz) – 5.00
Grated Parmesan (2 tbsp, optional) – 2.00
Fat-free broth, pepperoncini juice, Greek yogurt, garlic, seasoning, parsley – 0.00
Points Information:
Total Points: 55.00
Servings: 8 servings, approximately 1 cup each
Points per serving: 6.88
Nutrition Information
Calories: 310
Fat: 5g
Protein: 44g
Carbohydrates: 20g
Sugar: 2g
Sodium: 690mg
I'm waiting for your comments! Enjoy!
