Chicken Fajita Pasta, Pasta with Balsamic Vegetables and White Beans

Chicken Fajita Pasta

  • 1 lb. boneless skinless chicken breasts
  • 7 oz. pasta
  • 1 large onion, sliced
  • 1 scallion, diced
  • 1 large red bell pepper, seeded and sliced
  • 1 large yellow pepper, seeded and sliced
  • 4 oz. diced avocado
  • 10 oz. can Mild Ro-Tel Tomatoes and Green Chilies
  • ½ cup light sour cream
  • 2 cups reduced sodium chicken broth
  • 2 teas. olive oil
  • 1 ½ teas. ground cumin
  • 1 teas. paprika
  • ½ teas. chili powder
  • 2 cloves garlic, minced
  • 2 Tbs. chopped cilantro
  • salt and pepper to taste

Cut the chicken breast into bite-size pieces. Season the chicken with 1 teaspoon of the cumin, ½ teaspoon of paprika, ¼ teaspoon chili powder and ¼ teaspoon garlic powder and some salt and pepper. Heat 1 teaspoon of the olive oil in a large skillet over high heat. When the oil is hot add the chicken and cook the chicken for about 5-6 minutes until it is browned. Stir the chicken while it is cooking. Remove cooked chicken from the skillet and set aside. Reduce the heat to medium and add the remaining teaspoon of olive oil to the skillet. When the oil is hot add the onions, peppers and remaining cumin, paprika, chili powder and garlic powder and a little salt and cook the onions and peppers for about 10 minutes until they are soft. Stir occasionally while cooking. Add the minced garlic and stir until the ingredients are well combined, about 30 seconds.

Remove the skillet from the heat and place the ingredients from the skillet with the chicken you have set aside. Return the skillet to the stove and add the broth, diced tomatoes and uncooked pasta. Stir to combine and bring this mixture to a boil. Reduce heat to medium-low, cover the skillet and cook this for about 15 minutes until the pasta is tender and most of the liquid has been absorbed. Return the chicken and vegetables to the skillet and stir to combine. Heat these ingredients for about 2 minutes until it is heated through. Stir occasionally while heating. Mix the sour cream into the heated pasta mixture and top the mixture with the scallions and cilantro. Place some avocado on top each serving.
Recipe makes 5 servings Estimated WW Smart points 8 per serving.

Pasta with Balsamic Vegetables and White Beans

  • 2 cups broccoli florets
  • 8 oz. sliced mushrooms
  • 1 red bell pepper, seeded and sliced
  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • 1-pint cherry tomatoes, halved
  • 1 onion, sliced
  • 2 Tbsp. olive oil
  • 1 Tbsp. balsamic vinegar
  • 1 Teas. Dijon mustard
  • 2 cloves garlic, minced
  • 1 teas. Italian seasoning
  • salt and pepper to taste
  • 1/3 cup pesto
  • ½ lb. fusilli pasta
  • 1 15 oz. can cannellini beans, rinsed and drained
  • ¼ cup parmesan cheese

Preheat oven to 425 degrees F. Spray 2 baking sheets with cooking spray. Combine the balsamic vinegar, mustard, garlic, Italian seasoning, salt and pepper in a small bowl. Add 2 tablespoons of olive oil and whisk these ingredients together. Place the broccoli florets, mushrooms, bell pepper, zucchini, yellow squash, tomatoes and onion in a large bowl. Pour the dressing over the vegetables and toss to evenly coat the vegetables. Spread the vegetables in single layers on the prepared baking sheets. Place the baking sheets in the preheated oven and roast the vegetable for 30 minutes. Turn the vegetables over after 15 minutes.

While the vegetables are roasting bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook the pasta according to package directions. Drain the pasta when it is done but retain some of the water before draining. In a large bowl combine the cooked pasta, pesto and beans and a little of the reserved pasta water if needed. Add the roasted vegetables and the parmesan cheese to the pasta and toss to combine. Drizzle some balsamic vinegar over casserole and serve,
Recipe makes 6 servings Estimated WW Smart Points 8 per servings.