Chicken Alfredo Pasta Bake: Simple to Make and Skinnyfied!
Ingredients
- 4 ounces dry whole grain penne pasta, (1½ cups) see shopping tips
- 1 (10 oz.) package frozen spinach, thawed and drained
- 2 cups cooked chicken, diced
- 1 (15 oz.) jar light Alfredo sauce, see shopping tips
- 1 cup fat-free ricotta, see shopping tips
- 1 egg, I like using Egg-Land’s Best eggs
- Black pepper, to taste
- 2 tablespoons grated Parmesan cheese, for topping
Instructions
- Cook pasta al dente, not overcooked. Drain.
- Preheat oven to 400 degrees. Coat a 9 x 9-inch square baking dish with cooking spray.
- In a large bowl, stir together cooked pasta, spinach, chicken, Alfredo sauce, ricotta, egg, and pepper. Mix well. Spoon into baking dish. Sprinkle with Parmesan cheese evenly over the top.
- Bake for about 25 minutes, until golden brown.
- Remove from oven and cool slightly. Cut into 6 slices.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 23gProtein: 24gFat: 7gSaturated Fat: 3gCholesterol: 99mgSodium: 495mgFiber: 3gSugar: 5gBlue Smart Points: 5Green Smart Points: 7Plus Points: 6