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 5 freestyle smart points per serving.

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Chicken & broccoli alfredo pasta bake

Drizzle
5 SP freestyle, 6sp/6pp per serving
3 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main meals
Servings 6

Ingredients
  

  • 2 cups cooked of a high fiber pasta
  • 2 cups cooked shredded chicken
  • 2 cups frozen broccoli
  • 2/3 cups light alfredo sauce I used a PC blue menu brand found in Canada
  • 1/4 cup fat free ranch dressing
  • 1/4 cup chicken broth
  • 2/3 cups light grated cheese
  • 1 T finely grated parmesan cheese
  • 2 T bacon bits

Instructions
 

  • Preheat oven to 350F, spray a 9x13 casserole dish and set aside.
  • 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.
  • Mix all of the above ingredients together in a bowl except the parmesan cheese and bacon bits.
  • Spread mixture out into your 9x13 sprayed dish and top with parmesan cheese and bacon bits.
  • Bake in oven for approx. 25 min. Serves 6 at 5 SP freestyle, 6sp or 6pp per serving.
  • 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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Author

2 Comments

  1. 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

      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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