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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. NOTE: The Points Values on these recipes are OLD, so figure the new ones out on your own. I'm no longer with WW. Now.....let's have some fun in the kitchen!!!

Friday, January 6, 2012

Penne With Chicken & Veggies

You know how I tell you to avoid 'creamy' foods? Forget that.....just this time!!! This stuff is so good and creamy and delicious!!! I made this for dinner last night in my new Lodge cast iron Dutch Oven. If you don't have one and don't want to buy one I don't see why you can't cook this is a regular pot and then transfer it into a baking dish for the end part.

PENNE WITH CHICKEN & VEGGIES
Makes 6 Servings
1 Serving = 8 PointsPlus™

8 oz. boneless/skinless chicken breasts, cut into 1" pieces
1 cup chopped onions
1 cup fat-free chicken broth
2 medium carrots, thinly sliced
2 medium parsnips, thinly sliced
1 TBSP minced garlic
1 tsp Italian seasoning
1/4 cup all purpose flour
2 cups fat free milk
1 cup shredded fat free mozzarella cheese
8 oz. penne pasta
3/4 cup chopped tomatoes
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese

- Preheat oven to 400ยบ F.
- Coat a Dutch Oven with non-stick spray and place over medium-high heat until hot. Add chicken, onion and 1/4 cup of the chicken broth. Cook 5 minutes or until onions are soft but NOT browned.
- Add carrots, parsnips, garlic, Italian seasoning and remaining chicken broth. Cover and cook 5 - 8 minutes or until vegetables are slightly tender. Add flour. Cook, stirring constantly, 2 minutes.
- Gradually add milk and mozzarella cheese. Cook, stirring frequently, for 4 minutes or until sauce thickens.
- Cook penne pasta according to the package. Drain well. Add to Dutch Oven. Add tomatoes. Mix well to combine.
- Top with bread crumbs and Parmesan cheese. Bake 20 minutes or until topping is golden brown.

NOTE: If you do NOT use a Dutch Oven, transfer to a baking dish BEFORE you top with bread crumbs and Parmesan cheese. My Dutch Oven is 5 quart.

MY SPIN: I would put 2 tsp Italian Seasoning and some black pepper to taste.

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gones) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*

Later!
Loving Life(time)!
Jan
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