ww pasta

This Ricotta and Spinach Pasta with Chicken is creamy, cheesy comfort food that comes together with ease!

Ricotta and Spinach Pasta with Chicken

dry linguine ((use whole wheat linguine if following the WW Purple plan))

lb raw boneless, skinless chicken breast

salt (divided)

black pepper (divided)

garlic powder

olive oil (divided)

garlic

oz fresh baby spinach

fat free half-and-half

nutmeg

red pepper flakes

fat free ricotta

oz Parmesan cheese (finely

lemon zest

lemon juice

Fill a large pot with water and bring it to a boil. Cook the linguine according to package instructions and drain.

While waiting for the water to boil, season the chicken pieces with ½ teaspoon salt, ¼ teaspoon of black pepper, and the ¼ teaspoon of garlic powder. Drizzle one tablespoon of the oil into a large sauté pan and bring to medium-high heat. Add the chicken to the hot oil and cook, stirring occasionally, until cooked through and browned, 6-8 minutes. Remove the chicken to a side plate and cover with aluminum foil to keep warm.

Add the remaining tablespoon of oil to the sauté pan and bring over medium-low heat. Add the garlic and cook for a minute until fragrant and starting to turn golden. Add the spinach a few handfuls at a time, stirring until it wilts and adding more until it’s all wilted (about 4 minutes). Add the remaining ¼ teaspoon of salt and stir.

Add the half-and-half to the pan and increase to medium heat to bring to a simmer. Cook for another two minutes until the cream thickens slightly. Stir in the nutmeg, crushed red pepper, and remaining 1/8 teaspoon of black pepper. Add the cooked and drained pasta into the sauté pan and stir together with the spinach and sauce.

Remove the pan from heat and stir in the ricotta, Parmesan, lemon zest and lemon juice. Add the reserved chicken and stir to combine.

This easy, tasty One-Pot Meatballs and Macaroni has meat, veggies, and pasta for a complete meal in one pot!

One-Pot Meatballs and Macaroni

lb turkey breast chicken breast

breadcrumbs

Parmesan cheese

skim milk

Italian seasoning (divided)

olive oil

onion

zucchini

chicken broth

tomato sauce

pasta sauce ((I used Francesco Rinaldi))

basil

salt

oz elbow macaroni ((use whole wheat macaroni if following the WW Purple plan))

In a large mixing bowl, add the ground turkey/chicken, egg, breadcrumbs, Parmesan cheese, milk, 1 ½ teaspoons of the Italian seasoning, and the garlic powder. Using clean hands or a fork, mix all the ingredients together until well combined. Transfer the meat mixture to a clean cutting board and roll the meat mixture into 50 individual meatballs, about1-inch in diameter.

Drizzle the oil in a 5 QT Dutch oven or large pot and bring to medium heat. Working in two batches so as not to crowd the pot, place the meatballs into the pot and cook, flipping the meatballs occasionally to brown the outsides. Each batch should brown in 4-5 minutes. Don’t worry about whether they are 100% cooked through in the center at this point. Transfer the meatballs to a side plate to rest.

Mist the same pot with cooking spray and add the onion and zucchini. Cook for 4-5 minutes, stirring occasionally. The vegetables will release a bit of moisture which will allow you to scrape up any brown bits stuck on the bottom of the pot from cooking the meatballs while stirring. Add the garlic and cook for another 30-60 seconds until the veggies are softened.

Add the broth, tomato sauce, pasta sauce, remaining teaspoon of Italian seasoning, basil, and salt and stir to combine. Add the meatballs back in along with the uncooked macaroni. Stir until meatballs and pasta are covered in sauce. Increase the heat to med-high and bring the mixture to a boil. When the mixture is boiling, reduce the heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until the pasta is cooked and the sauce has thickened.

Remove from heat and allow to sit for 5 minutes to allow sauce to thicken further before serving.

Skip the takeout, you can make this filling, flavorful Chicken Lo Mein at home!

Chicken Lo Mein

oz dry package of lo mein noodles

soy sauce

Hoisin sauce

oyster sauce

sesame oil

cornstarch

canola oil

lb raw boneless skinless chicken breasts

Salt and black pepper (to taste)

onion (finely sliced)

ginger root

cabbage

snow peas

carrots

scallion (finely chopped)

Cook the lo mein noodles in a pot of boiling water according to package directions. Drain.

Whisk together the broth, soy sauce, hoisin sauce, oyster sauce, sesame oil and cornstarch until smooth and set aside.

At the same time as you are working on step one (boiling water for noodles), drizzle the oil in a large saute pan and bring over med-high heat. Add the chicken to the hot oil and sprinkle with salt and pepper. Stir to coat. Cook for 5-8 minutes, stirring occasionally, until chicken is cooked through. Remove the chicken to a side plate.

Add the onions to the hot pan and reduce the heat to med-low. Cook the onions for 4-5 minutes, stirring occasionally, until softened and a bit golden. Add the garlic and ginger and stir. Cook for an additional 30-60 seconds until fragrant. Add the cabbage, snow peas, and carrots and stir together. Cook for another 2-3 minutes, stirring occasionally. Add the chicken and cooked, drained noodles to the pan and stir to combine.

Add the sauce you whisked together in step 2 to the pan and stir to coat the noodles and ingredients. Cook for another minute and sprinkle with the scallions before serving.

This easy One-Pot Creamy Chicken Marsala Pasta is a weeknight comfort food recipe your whole family will love!

One-Pot Creamy Chicken Marsala Pasta

½ lbs raw boneless skinless chicken breasts (cut into small bite-sized chunks)

oz sliced white mushrooms

Marsala wine

butter

all-purpose flour

black pepper

oregano

thyme

oz dry whole wheat pasta (I used rotini)

oz Parmesan cheese (freshly shredded)

parsley

Drizzle 1 tablespoon of the oil in a 5 QT Dutch oven or large pot and bring to medium-high heat. Add the chicken to the hot oil and sprinkle with a bit of salt and pepper. Cook, stirring occasionally, for 6-8 minutes until cooked through and browned. If chicken releases liquid while cooking, drain and discard the liquid as needed so the chicken will sauté, not steam/boil. Add the garlic, the mushrooms, and 3 tablespoons of the marsala wine and stir together. Cook for 2-4 minutes, stirring occasionally, until the mushrooms are soft. Remove the chicken/mushroom mixture to a side plate and cover with aluminum foil to keep warm.

Lower the heat to medium and add the butter to the pot. When the butter is melted, whisk in the flour, salt and pepper until combined with the butter (will form a paste). Cook that for about a minute and then slowly whisk in the milk a little at a time to combine it smoothly with the flour mixture. When smooth, add the broth, the remaining marsala wine, the thyme and oregano, and whisk to combine, scraping up any remaining browned bits on the bottom of the pot.

Increase the heat to med-high and stir occasionally until boiling. Add the pasta and reduce the heat to med-low. Cook for 10-12 minutes uncovered, stirring every couple minutes to avoid sticking.

When the pasta is cooked and the sauce is thickened, stir in the Parmesan cheese. Reduce the heat to low and add the reserved chicken and mushrooms back to the pot. Stir everything together and cook for another couple minutes to ensure the reserved ingredients are warm. Sprinkle with parsley and serve.

Top 4 ww pasta recipes from across the web

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Ricotta and Spinach Pasta with Chic...

One-Pot Meatballs and Macaroni

Chicken Lo Mein

One-Pot Creamy Chicken Marsala Past...

Top 4 ww pasta recipes from across the web

The most viewed ww pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ricotta and Spinach Pasta with Chic...

One-Pot Meatballs and Macaroni

Chicken Lo Mein

One-Pot Creamy Chicken Marsala Past...

The most viewed ww pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine