chicken parm on the skinny

Eating healthy doesn’t have to mean only salads and steamed veggies….casseroles can be a part of the menu as well, and this chicken parm casserole is a skinny but delicious dinner that everyone is sure to love.  

I have made several chicken parmesans over the years, it is The Hubby’s favorite but most have been loaded with tons of calories & fat making them not very figure friendly.  So as we continue this healthier lifestyle one of the first dishes I wanted to recreate was chicken parm, but in a new way that The Hubby would love but without the guilt.

Casserole’s have always been a favorite for The Hubby and I both but they can also be filled with extra fat and calories  so to make this a skinny version I started with the pasta.  I used whole wheat pasta but you could use a gluten free pasta or a quinoa pasta (I like this option that you can get on amazon at http://amzn.to/1SoVy9D)  for an even better option.  To make this super easy I used canned sauces with some added flavor & rotisserie chicken which makes it perfect for a quick weeknight dinner.  Then topped with a little cheese  you get a chicken parm casserole that is sure to be a hit.

The Hubby always wants his chicken parm paired with fettuccine alfredo so for this casserole I added in some reduced fat alfredo sauce along with the pasta sauce to bring them both together into one bite, but if you are not a fan of jarred alfredo feel free to replace it with additional pasta sauce…either way will be great.

MJ

8 servings

Skinny Chicken Parm Casserole

A skinny pasta casserole that is loaded with everything you love about a classic chicken parmesan without a lot of the guilt

10 minPrep Time

45 minCook Time

1 hrTotal Time

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Ingredients

16 oz whole wheat penne pasta

2 oz reduced fat cream cheese

15 oz alfredo sauce, reduced fat

2 cups shredded rotisserie chicken (or 3 chicken breasts)

24 oz jar pasta sauce

1/4 cup breadcrumbs

Topping:

Grated parmesan (I used 2 tbsp)

Fresh chopped parsley

Directions

Preheat oven to 350

Spray a 3 qt casserole dish with nonstick spray, set aside

Fill a large stockpot 1/2 way with water

Bring water to a boil

Stir in pasta, reduce heat to medium high and cover pot

Cook for 8-12 minutes, or until pasta is cooked al dente

Drain pasta and return to same pot, reducing heat to medium

Stir in cream cheese and alfredo sauce, stirring often until cream cheese is melted

Stir in chicken

Pour pasta mixture into casserole dish

Spoon pasta sauce over the top

Sprinkle breadcrumbs over pasta sauce

Bake for 20-25 minutes for until breadcrumbs are toasted and sauce is bubbly

Remove and top with grated cheese and parsley

Let stand for 5-10 minites before serving

ENJOY!!

Notes

Each serving is 14 WW Smart Points:

Nutritional Info Calories 438 Calories from Fat 105 Total Fat 11.7g Saturated Fat 5.7g Trans Fat 0.0g Cholesterol 58mg Sodium 1271mg Potassium 275mg Total Carbohydrates 63.1g Dietary Fiber 8.3g Sugars 10.6g Protein 23.5g Vitamin A 26% - Vitamin C 3% - Calcium 18% - Iron 19% Nutrition Grade C+

7.8.1.2

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If you wanted you could make this super simple homemade pasta sauce and use some of it for this casserole and then save some for another dinner later in the week, but sometimes it is nice to just use the jar version….I won’t tell anyone…I promise.

Break out the casserole dish while still enjoying a healthier lifestyle without losing any flavor…trust me this will be a favorite with everyone.  The Hubby has already asked me to make it again.

Happy (half) Baked Life – MJ