Weight Watchers Penne with Hen and Solar-Dried Tomatoes recipe
Makes 4 servings
Elements
8 ounces dry penne pasta
6 ounces boneless skinless rooster breasts
1/4 cup sun-dried tomato, to style (ideally packed in cellophane)
1 1/4 cups chopped contemporary child mushrooms or portobello mushrooms
5 garlic cloves, peeled and minced
3 tablespoons chopped shallots
5 black olives, sliced
1/2 cup contemporary peas or thawed frozen peas, to style
cooking spray
1/4 cup white wine
1 tablespoon italian seasoning
12 ounces evaporated skim milk
1/2 cup boiling water
1 tablespoon flour
1/2 cup chopped contemporary basil
1/8 teaspoon crushed purple pepper flakes
1/8 teaspoon floor nutmeg
Preparation
1. Preheat the oven to 350 levels F.
2. Fill a big pot with water and produce to a boil whereas cooking the remainder of the recipe.
3. Place the rooster and wine in a shallow baking dish, and sprinkle with Italian seasoning.
4. Bake for about 15-20 minutes (or till the meat is now not pink and the juices run clear).
5. Shred the rooster and reserve the cooking juices.
6. Drain the sundried tomatoes and finely chop them.
7. Pour the rooster cooking juices right into a small saucepan.
8. Add the tomatoes, mushrooms, peas and shallots.
9. Saute over low warmth for a couple of minutes (till the liquid is absorbed and the greens are wilted).
10. Take away the pan from the warmth.
11. Cowl to maintain the greens heat.
12. Add the penne pasta to the boiling water and cook dinner to the specified consistency (about 8-10 minutes, or in accordance with the bundle instructions).
13. Whereas the pasta is cooking, preheat a heavy small saucepan on medium warmth for 1 minute, then coat twice with cooking spray.
14. Add the flour and garlic, then whisk within the evaporated skim milk.
15. Add the purple pepper flakes and nutmeg.
16. Whisk always and produce to a boil.
17. Proceed to cook dinner for an additional 5 minutes, whisking always, till thickened.
18. Scale back the warmth to low and add the basil.
19. Drain the cooked pasta and place in a big bowl.
20. Add the rooster, greens and sauce.
21. Toss and garnish with sliced black olives.
One serving is roughly 300 grams.
What number of Weight Watchers factors in penne with rooster and sun-dried tomatoes recipe?
WW POINTS per serving: 7
Dietary info per serving: 383 energy, 2.8g fats, 8.4g fiber
Initially posted 2008-07-14 08:09:57.