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Chicken & broccoli alfredo pasta bake

January 3, 2015

It was cold and snowy today, so I wanted to make some comfort food for dinner. Pasta bakes scream comfort food for me, and yes you can still enjoy a little pasta while living the weight watcher lifestyle. 🙂 This chicken & broccoli alfredo pasta bake was so easy to make and if your anything like me and not a big vegetable eater, a great way to get in some greens! It serves up 6 decent sized portions at only 6 smart points per serving.

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3.0 from 1 reviews
Chicken & broccoli alfredo pasta bake
Author: 
Recipe type: Main meals
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
6sp or 6pp per serving
Ingredients
  • 2 cups (cooked) of a high fiber pasta
  • 2 cups cooked shredded chicken
  • 2 cups frozen broccoli
  • ⅔ cups light alfredo sauce (I used a PC blue menu brand found in Canada)
  • ¼ cup fat free ranch dressing
  • ¼ cup chicken broth
  • ⅔ cups light grated cheese
  • 1T finely grated parmesan cheese
  • 2T bacon bits
Instructions
  1. Preheat oven to 350F, spray a 9x13 casserole dish and set aside.
  2. Have your chicken cooked and ready to go. I cooked my boneless chicken breasts with a little broth in the crockpot on low for 4 hours, it shreds very well. Also have your pasta cooked by boiling on the stove.
  3. Mix all of the above ingredients together in a bowl except the parmesan cheese and bacon bits.
  4. Spread mixture out into your 9x13 sprayed dish and top with parmesan cheese and bacon bits.
  5. Bake in oven for approx. 25 min. Serves 6 at 6sp or 6pp per serving.
  6. Nutritional info, not including broccoli, per serving.. Calories 218... Fat 5.3g... Saturated fat 2.8g... Carbs 24.5g... Fiber 2.7g... Sugars 1.2g... Protein 18.6g

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2 Comments

  • Reply keith June 23, 2015 at 3:41 pm

    This recipe in the WW recipe builder comes up with a point value much higher than advertised. Putting this recipe in and choosing the lowest point values I could for each item I get 10pts a serving. Not even close.

    • Drizzle
      Reply Drizzle June 23, 2015 at 4:38 pm

      Hi, first let me say I do not use the recipe builder ever.. for the main reason being is that products vary everywhere you go, I live in Canada and shop in the U.S often and I have seen this first hand.. so I add up all my points based on each ingredient and then divide by my yield.. let me break this down for you on my ingredients.. 2 cups of high fiber pasta is 15pp, 2 cups shredded cooked chicken (about 12oz) 12pp, broccoli 0pp, light alfredo sauce 5pp, fat free ranch dressing 4pp, broth 0pp, light grated cheese 4pp, 1 T parm cheese 1pp, 2T bacon bits 2pp.. as you can see 43pp in total.. divide by 6 servings is 7pp per serving.. If you choose to use the recipe builder that is your choice, I prefer to do the work myself as the result is usually a lot less than what the builder will tell you.. I would suggest looking for similar products that I used and do the math yourself..

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