Mommy's on a diet

• 12 oz boneless skinless chicken breasts, cubed
• 1/2 box frozen spinach
• 2 TBSP minced garlic
• 1 Tbsp olive oil
• 2 Tbsp flour
• 1 Tbsp lemon juice
• 1 can fat chicken broth
• pinch of nutmeg
• 2 tsps dried oregano
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 cup low fat ricotta cheese
• 1/2 cup Parmesan cheese, grated
• 8oz. pasta (Ronzoni Smart Taste Penne Rigatta)

Directions:

Cut Chicken breast into cubes, about 1 inch by 1 inch. Salt and pepper chicken to taste.

1. In a medium size pan, cook pasta al dente while preparing remaining ingredients. When it’s done, drain it and set it to the side until needed.

2. Spray a large skillet with non-stick spray, and saute chicken pieces until done through. Remove from skillet and set aside.

3. Mix Ricotta, Spinach, and parmesan cheese until all ingredients are well mixed.

4. In the skillet you used for the chicken, heat the olive oil on medium heat. Carefully add flour to the oil, and wisk together for 30 seconds or so to form a “roux” for your sauce.

5. Add chicken broth to your roux, and wisk together until sauce begins to thicken. About 2 or 3 minutes.

6. Stir in nutmeg, garlic, salt, pepper, lemon juice, and oregano and simmer sauce for about 2 minutes.

7. Remove sauce from heat, and gently fold in ricotta mixture, chicken, and pasta.

8. Pour pasta into a 9×13 pan (sprayed with nonstick spray) and cover with foil.

9. I just cooked this all together in the skillet until everything was hot and the sauce was thickened. For a “prettier” presentation, you could also Bake on 375 for 30 minutes.

Editors Note: I really liked this with crushed red pepper on top. yum.

Makes 4 Servings= 440 Calories per serving

Approximately 12 weight watchers points plus per serving

Tags: low calorie chicken florentine, low calorie florentine, low calorie pasta, penne, weight watchers pasta