Mexican Pasta With Chicken (7 Points)

texas*gal's Note:

This is my version of a similar recipe...I made so many changes I finally decided I needed to write it out so I could remember what to do! I ran it through the Weight Watchers Recipe Builder and it came to 7 points per serving. I like to season and tenderize the chicken before cooking...I season the chicken breast with a little salt and chili powder. Then I put the chicken between 2 pieces of wax paper, and pound it with the dull edge of my butcher knife.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 3

• 2 cups chicken broth
• 2 minced garlic cloves
• 2 teaspoons cumin
• 1 teaspoon chili powder
• ½ lb boneless skinless chicken breast
• 1 teaspoon vegetable oil
• 6 ounces spaghetti , broken into 2-inch pieces
• 2 plum tomatoes , chopped
• 6 green onions , sliced
• ½ bell pepper , chopped
• 1 large jalapeno , sliced with seeds removed
• 2 (4 ounce) cans diced green chilies , drained
• ¼ teaspoon salt (I use sea salt)

Directions:

1. Combine chicken broth, garlic, cumin, and chili powder in saucepan.
2. Add chicken and bring to a boil over medium-high heat. Cover and simmer over low heat 10 minutes, or until chicken is cooked through. Remove the chicken and set aside to cool slightly.
3. In a large skillet, heat the oil over medium-high heat. Add the spaghetti and cook until lightly brown, stirring frequently.
4. Add the broth mixture, tomatoes, green onions, bell pepper, jalapeno, green chilis, and salt. Bring to a boil, then cover and simmer over low heat until the pasta is done, usually 10 - 12 minutes, stirring occasionally.
5. Shred the chicken while pasta is cooking.
6. When pasta is done, add the shredded chicken. ENJOY!

Reviews

[JackieT78]

YUM! Great recipe! My chicken was still frozen when I put it in the pot, so I wasn't able to tenderize it. Because it was frozen, it had to cook longer than called for, but that helped it to become VERY juicy and tender. This recipe has a nice bite to it without being too hot. I took it to a potluck and it was a big hit. This recipe is a keeper!