Chicken and Broccoli Baked Alfredo Directions
- Preheat your oven to 350°F (175°C).
- Cook the whole wheat rigatoni pasta in boiling salted water, but stop 3-4 minutes before it’s al dente. Add broccoli florets to the pasta pot for the last 3 minutes. Drain well.
- In a 9x13-inch baking dish, combine the pasta, broccoli, shredded chicken, light Alfredo sauce, garlic powder, salt, and pepper. Mix until all ingredients are well coated.
- Sprinkle the top with the shredded reduced-fat mozzarella and grated Parmesan cheese.
- Bake uncovered for about 20-25 minutes, or until the cheese is melted and slightly golden.
- Let it cool for a few minutes before serving.
WW Points Calculation:
- Whole wheat rigatoni pasta (8 oz): 8 points
- Rotisserie chicken (skinless, shredded): 0 points
- Light Alfredo sauce (1 cup): 7 points
- Fresh broccoli florets (1 ½ cups): 0 points
- Reduced-fat mozzarella cheese (½ cup): 6 points
- Parmesan cheese (¼ cup): 4 points
- Garlic powder, salt, pepper: 0 points
Total Points: 25 points
Servings: 6
Points Per Serving: 4.17 points
Nutrition Information (per serving):
- Calories: ~240
- Fat: ~8g
- Protein: ~20g
- Carbohydrates: ~25g
- Sugar: ~3g
- Sodium: ~550mg
I'm waiting for your comments! Enjoy!
