Spinach Artichoke Chicken Penne Directions:
Place the chicken breasts in a single layer in a 6-quart slow cooker.
Pour the spinach artichoke pasta sauce evenly over the chicken.
Cover and cook on LOW for 4 hours until the chicken reaches 165°F (74°C).
Shred the chicken directly in the slow cooker using two forks, keeping the texture in visible strips rather than finely mixed.
Add the fat-free cream cheese in small spoonfuls and stir lightly so some soft pockets remain visible instead of fully melting into the sauce.
Bring a large pot of salted water to a rolling boil. Add the penne and cook for 9–10 minutes until al dente. Drain completely.
Add the hot drained penne to the slow cooker and fold gently 4–5 times so the pasta is coated but not fully saturated in sauce.
Add the fresh spinach last and fold just until slightly wilted but still bright green and visibly intact.
Transfer immediately to a wide shallow serving bowl. Serve hot.
WW Points Calculation
Boneless skinless chicken breasts (2 lb): 0.00
Fat-free cream cheese (8 oz): 0.00
Fresh baby spinach (10 oz): 0.00
Light spinach artichoke pasta sauce (15 oz jar): 12.00
Whole wheat penne pasta (8 oz dry): 30.00
Points Information:
Total Points: 42.00
Servings: 8 servings (1 heaping cup each, visible shredded chicken and spinach leaves per portion)
Points per serving: 5.25
Nutrition Information
Calories: 305
Fat: 3 g
Protein: 38 g
Carbohydrates: 31 g
Sugar: 4 g
Sodium: 580 mg
I'm waiting for your comments! Enjoy!
