Weight Watchers Rotel Chicken Spaghetti

Indulge in the comfort of "Weight Watchers Rotel Chicken Spaghetti," a lighter spin on a hearty classic that's packed with flavor and perfect for busy weeknights. This guilt-free recipe combines tender shredded chicken, whole wheat spaghetti, and the vibrant kick of zesty Rotel tomatoes with green chilies, all brought together in a creamy, low-fat sauce made with fat-free cream cheese and savory chicken broth. With just 10 minutes of prep and a quick bake, this dish finishes with a delightful layer of melted reduced-fat cheddar cheese. It's a family-friendly meal that's Weight Watchers-friendly, boasting wholesome ingredients and robust Tex-Mex-inspired taste. Garnish with fresh parsley for a pop of color and serve this satisfying baked pasta dish warm for a crowd-pleasing dinner that feels indulgent but fits your healthy lifestyle.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 6

Ingredients

• 1 pound Chicken breast
• 8 ounces Whole wheat spaghetti
• 10 ounces Rotel (diced tomatoes and green chilies)
• 4 ounces Fat-free cream cheese
• 1 cup Reduced-fat shredded cheddar cheese
• 1 cup Fat-free chicken broth
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 as needed Cooking spray
• 1 tablespoon Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly spray a 9x13 baking dish with cooking spray and set aside.

Step 2

Cook the spaghetti according to package directions until al dente. Drain and set aside.

Step 3

While the pasta cooks, bring a medium pot of water to a boil. Add the chicken breast, reduce heat to a simmer, and cook for 15-20 minutes or until fully cooked. Remove the chicken, let it cool slightly, and shred using two forks.

Step 4

In a large skillet over medium heat, whisk together the chicken broth and fat-free cream cheese until smooth and creamy. Add the Rotel (do not drain), garlic powder, onion powder, salt, and black pepper. Stir well and bring the mixture to a gentle simmer.

Step 5

Add the shredded chicken to the skillet, stirring to coat the chicken in the sauce.

Step 6

In a large mixing bowl, combine the cooked spaghetti with the chicken and sauce mixture. Toss until the spaghetti is evenly coated.

Step 7

Pour the mixture into the prepared baking dish. Sprinkle the reduced-fat shredded cheddar cheese evenly over the top.

Step 8

Bake for 15 minutes or until the cheese is melted and bubbly.

Step 9

Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(1439.7g)

Amount per serving	% Daily Value*
Calories	1469.2

Total Fat 41.7g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 2.2g
Cholesterol 490.3mg	0%
Sodium 5897.3mg	0%
Total Carbohydrate 89.1g	0%
Dietary Fiber 13.3g	0%
Total Sugars 12.8g
Protein 187.3g	0%

Vitamin D 0IU	0%
Calcium 1128.9mg	0%
Iron 7.1mg	0%
Potassium 2686.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.3%

Protein: 50.6%

Carbs: 24.1%