Chicken Pot Pasta
This creamy Chicken Pot Pasta is perfect, one-pot comfort food!
Ingredients
- 1 ½ lbs uncooked boneless skinless chicken breasts
- 4 tablespoons light butter, I use Land O’Lakes
- ½ cup chopped onion
- ¼ cup flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups skim milk
- 2 ½ cups water*
- 1 tablespoon Better Than Bouillon Roasted Chicken Base*
- ½ teaspoon poultry seasoning, found in the spice section
- 8 oz uncooked egg noodles, use whole wheat noodles if following the WW Purple plan
- 1 cup frozen corn kernels
- 2 cups frozen peas and carrots
- *I’ve recently become a big fan of Better than Bouillon because the flavor is awesome and it’s easy and inexpensive to use with water, but you can definitely substitute 2 ½ cups of chicken broth for the water and BTB base.
Instructions
- *Place the chicken breasts in a Dutch oven or other large pot and cover with water to about 2 inches over the chicken. Bring the water to a boil over high heat and then reduce the heat to medium. Cook over medium heat for 15-20 minutes (depending on the thickness of your chicken breasts – mine are generally done at 15, so check one then) until chicken is cooked through. Remove the chicken breasts to a cutting board. Discard the water from the pot and rinse and wipe out the pot to use again. Chop the chicken into small, bite-size pieces and set aside. (*If you already have cooked chicken breasts on hand you can skip this step and use a pound of cooked chicken)
- Melt the butter in the pot over medium heat. Add the chopped onion and cook for a few minutes until the onion is softened.
- Whisk in the flour, salt and pepper until combined with the butter and onions and continue to whisk for another 1-2 minutes. Slowly whisk in the milk until combined and smooth. Add the water and bouillon base (or broth) and poultry seasoning and whisk in to combine.
- Increase the heat to med-high and stir occasionally until boiling. Reduce the heat to med-low and add the egg noodles. Cook for 8 minutes, stirring regularly to prevent sticking. If you need a little more liquid toward the end you can add a bit more water or broth.
- Add the chopped chicken, corn, and peas and carrots and stir until thoroughly combined. Cook for another few minutes until all ingredients are heated through.
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 ¼ cup) serving: 5* (SP calculated using the recipe builder on weightwatchers.com)
*6 Points if following the diabetic WW plan
Nutrition Information per (1 ¼ cup) serving:
314 calories, 35 g carbs, 3 g sugars, 7 g fat, 2 g saturated fat, 27 g protein, 3 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 ¼ cup) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 8 SmartPoints/ Blue: 5 SmartPoints/ Purple: 2 SmartPoints (if using wheat noodles, if not then use the Blue points)
Weight Watchers Points Plus:
8 per (1 ¼ cup) serving (PP calculated using a WW PointsPlus calculator and the nutrition info below)
8 per (1 ¼ cup) serving (PP calculated using a WW PointsPlus calculator and the nutrition info below)