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Italian Wedding Pasta Skillet

This Italian Wedding Pasta Skillet turns the flavors from your favorite soup into a savory pasta dish!

Ingredients

  • 12 oz 99% lean ground turkey breast
  • ¼ cup plain bread crumbs
  • 2 tablespoons grated parmesan cheese
  • 1 ½ teaspoons Italian seasoning
  • ¼ teaspoon garlic powder
  • 1 large egg
  • 1 tablespoon skim milk
  • 8 oz uncooked medium pasta shells, use whole wheat pasta if following the WW Purple plan
  • 2 tablespoons olive oil, divided
  • 12 oz raw boneless skinless chicken breast, cut into small bite-size pieces
  • 1 medium onion, chopped
  • ½ cup finely chopped carrot
  • 1 celery rib, chopped
  • 2 garlic cloves, minced
  • 1 cup reduced sodium fat free chicken broth
  • 1 (10.75 oz) can of healthy request cream of chicken condensed soup
  • 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 oz parmesan cheese, finely shredded (I use the smallest holed side of a box grater)

Instructions

  • In a large bowl, combine the ground turkey, bread crumbs, grated Parmesan, Italian seasoning, garlic powder, egg and milk. Using your hands (or a spoon) mush all the ingredients together until well combined. Roll the meat mixture into 60 separate (3/4”-1”) mini meatballs and set aside.
  • In a large pot, bring water to a boil and cook the pasta shells according to package directions. Drain the pasta when cooked.
  • While the water boils for step 2, bring 2 teaspoons of the olive oil over medium heat in a large saute pan or walled skillet. Add the chicken pieces and cook, stirring occasionally, until the chicken is cooked through (about 5-6 minutes). Remove chicken to a side plate.
  • Add a tablespoon of the oil to the same skillet and keep over medium heat. Add the mini meatballs and cook for a few minutes, stirring when needed, until all sides are browned and the meatballs are cooked through. Transfer meatballs to the plate with the chicken.
  • Add the remaining teaspoon of oil to the skillet, still over medium heat, and add the onion, carrots and celery. Cook, stirring occasionally, for a few minutes until the vegetables are softened. Add the garlic and stir together. Cook for another minute until garlic is fragrant. Add the chicken, meatballs, broth, condensed soup, chopped spinach, thyme, salt and pepper and stir together until well combined. Cover the pan and cook on medium-low for 2-5 minutes until heated through.
  • Remove the lid and stir in the pasta and one ounce of the shredded parmesan until well combined. Sprinkle the remaining ounce of Parmesan over top of the skillet and replace the lid. Turn off the burner and keep covered for 1-2 minutes until the cheese on top is melted.

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 rounded cup) serving: 6 (SP calculated using the recipe builder on weightwatchers.com)
Nutrition Information per (1 rounded cup) serving:
325 calories, 31 g carbs, 3 g sugars, 10 g fat, 3 g saturated fat, 29 g protein, 3 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 rounded cup) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 8 SmartPoints/ Blue: 6 SmartPoints/ Purple: 3 SmartPoints (if using wheat pasta, if not then use Blue points)
Weight Watchers Points Plus:
8 per (1 rounded cup) serving (PP calculated using a WW PointsPlus calculator and the nutrition info below)
adapted from Taste of Home