Sunday, January 28, 2018

Lighter Chicken Pesto Pasta Bake

This has been a WEEK. I had an ear infection and missed a bunch of work, John has strep, and the kids are doing just fine (thank goodness) but when they're at full energy and we're both down... let's just say, it's been a week. I meant to blog this days ago but hey man, what can I tell you... we were in survival mode 'round here.

I am all about egg noodles. If I had to pick a favorite shape of pasta this might be it. I love the flat noodles, their curled edges, the smooth texture... oh man, I want some right now. Hazards of a food blogger, I suppose! Anyway, I have made a similar version to this meal countless times but I lightened it up a bit and it was perfection. I LOVE Pecorino-Romano cheese but you could lighten it up more by cutting back on that if you wanted. I suggest you don't, but you know... #choices

9 Smartpoints for 1/3 of the recipe on the Weight Watchers Freestyle program

1 cup cherry tomatoes
Olive oil spray
Salt and pepper
1 packet Knorr pesto sauce mix, prepared with JUST water, no oil
6 ounces dry egg noodles, cooked
1 1/2 cups chopped cooked chicken breasts (I used rotisserie breasts)
9 tablespoons Pecorino Romano cheese, divided

1- Preheat the oven to 400.
2- In an oven safe baking dish place your cup of cherry tomatoes. Spray with olive oil spray and season with salt and pepper. Roast until the skins start to pull back and burst. Remove from the oven and mash with a fork or potato masher.
3- Stir the cooked tomatoes into the prepared Knorr pesto sauce.
4- Transfer the cooked egg noodle and chicken breast to a baking dish. Stir in 6 tablespoons of the Pecorino Romano cheese. Fold in the sauce.
5- Bake the pasta for 15-20 minutes on 350.
6- Top each 1/3 of the recipe with one tablespoon cheese. Serve hot.

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