This One-Pot Creamy Garlic Chicken Pasta blog post is sponsored by Almond Breeze. The content and opinions expressed here are that of Emily Bites.
This One-Pot Creamy Garlic Chicken Pasta is an easy, lightened-up comfort food dish that’s sure to become a staple in your household. With a creamy, dreamy sauce that’s dairy-free using Almond Breeze Unsweetened almondmilk, this satisfying dish is full of flavor. I used mushrooms and spinach alongside the chicken and pasta to add some fresh, healthy vegetables. If mushrooms aren’t your favorite, feel free to substitute broccoli, asparagus, carrots, cauliflower, zucchini, or whatever else you prefer! I absolutely love one-pot meals because my least favorite part of cooking is cleaning up. A one-pot recipe means less dishes to wash, which means more time to enjoy the meal with your family! This One-Pot Creamy Garlic Chicken Pasta tastes like decadent comfort food, but each serving is only 331 calories or 7 WW Points. To view your current WW Points for this recipe and track it in the WW app or site, click here! Your family will never guess it’s lightened up!
If you keep a dairy-free diet, you’re probably already a big fan of Almond Breeze almondmilks. I personally consume plenty of dairy, but I loveAlmond Breeze Unsweetened almondmilk because it’s a tasty low calorie, low sugar alternative to cow’s milk. A cup of Almond Breeze Unsweetened almondmilk has 30 calories and 0 grams of sugar, and is still a fantastic source of calcium and vitamins. Not only does it provide all of this nutrition with less calories and sugar, it also tastes great on its own and in recipes like this one. In addition to loving their almondmilk, I’m also a big fan of Almond Breeze’s almondmilk creamer, both in my coffee and in recipes, so make sure to take a look at my recipe for Strawberry Almond Cream Pancakes using Almond Breeze almondmilk creamer!
This One-Pot Creamy Garlic Chicken Pasta is an easy, lightened-up comfort food dish with a creamy sauce you won't believe is dairy-free!
Yield: 8(1 cup) servings
Ingredients
5tablespoonsolive oil, divided
1 ½lbsuncooked boneless skinless chicken breasts, chopped into bite-size pieces
8ozsliced Baby Bella mushrooms, you can also use white mushrooms
4garlic cloves, minced
¼cupflour
½teaspoonsalt
¼teaspoonblack pepper
1 ½cupsAlmond Breeze Unsweetened almondmilk
2 ½cupsreduced sodium nonfat chicken broth
½teaspoonchicken bouillon powder or paste
½teaspoondried oregano
10ozuncooked pasta, use whole wheat pasta if following the myWW Purple plan
1tablespoonlemon juice
3cupstorn fresh spinach leaves
1tablespoonminced fresh parsley
Instructions
In a Dutch oven or other large pot, bring one tablespoon of the olive oil over med-high heat. When the oil is hot, add the chopped chicken (if you over-crowd the pan the chicken will not brown, so you may want to do this in two batches) and cook for 6-8 minutes, stirring occasionally until chicken is cooked through. Add the mushrooms and garlic to the chicken and stir together. Continue to cook for another 2-3 minutes until mushrooms are softened. Transfer the chicken and mushrooms to a side plate and cover with aluminum foil until needed. Discard any remaining liquid in the pot.
Add the remaining 4 tablespoons of olive oil to the empty pot and bring over medium heat. When the oil is hot, whisk in the flour, salt and black pepper until combined with the oil and continue to whisk for 1-2 minutes. Slowly whisk in the Almond Breeze Unsweetened Almondmilk a little at a time until combined, creamy and smooth. Add the broth, bouillon and oregano and whisk to combine, scraping up any remaining brown bits from cooking the chicken.
Increase the heat to med-high and stir occasionally until boiling. Add the pasta and reduce the heat to med-low. Cook for 10 minutes uncovered, stirring every 2 minutes or so to prevent sticking.
When the pasta is cooked and the sauce is thickened, reduce the heat to low and stir in the lemon juice, spinach, and the reserved chicken and mushrooms and stir until thoroughly combined. Cook for another few minutes until the spinach is wilted and all ingredients are heated through. Sprinkle with parsley and serve.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!WW Points per (1 cup) serving: 7 (SP calculated using the recipe builder on weightwatchers.com)Nutrition Information per (1 cup) serving: 331 calories, 30 g carbs, 2 g sugars, 12 g fat, 2 g saturated fat, 27 g protein, 3 g fiber (from myfitnesspal.com)MyWW SmartPoints per (1 cup) serving:(SP calculated using the recipe builder on weightwatchers.com)Green: 8 SmartPoints/ Blue: 7 SmartPoints/ Purple: 3 SmartPoints (if using wheat pasta...if not, use Blue points)Weight Watchers Points Plus: 9 per (1 cup) serving (PP calculated using a WW PointsPlus calculator and the nutrition info below)