Weight Watchers

Chicken Pasta

Weight Watcher Chicken Pasta with veggies is tasty. Furthermore, add all the flavors from your prefer dip to make this creamy buffalo sauce linguine dish. Additionally, everyone in the household is going to enjoy this one-pot dinner, and it tastes even better on another day. This easy recipe is great for scheduling meals.

Chicken Pasta


  • Onion powder: 1 tsp.
  • Cottage cheese: 3/4 cup.
  • Garlic powder: 1/2 tsp.
  • Olive oil: 1 tsp.
  • Dill: 1/2 tsp.
  • Cauliflower: 1
  • Chicken breast: 1 lb.
  • Brown rice flour: 2 tbsp.
  • whole wheat pasta: 4 cups.
  • Parsley: 1/2 tsp.
  • Frank’s original hot sauce: 3/4 cup.
  • Cheddar cheese: 1 cup.


  1. Put the brown rice in the instant pot. When the oil is heat properly, add the chicken to it and sauté while thoroughly browned. (One teaspoon of olive oil One pound of chicken breast)
  2. In the pot, add the onion, garlic powders, parsley, as well as black pepper, and dill.
  3. To ensure that the taste is split uniformly, mass the chicken.
  4. Add half-tsp of garlic powder half-tsp of spiced onion One-fourth of a teaspoon of ground pepper
  5. Half a teaspoon of dill Half a teaspoon of coriander with the chicken.
  6. Cover the vegetable with the condiment after adding it to the Instant Pot. For this dish, your liquid is the spicy condiment.
  7. After closing the cover, switch the pressure sensor valve to sealing. (One cauliflower crown, three-quarter cup Frank’s Original Hot Sauce)
  8. Use the standard setting and cook the chicken and cauliflower for two minutes on a high-pressure cooker.
  9. Before removing the pressure individually, allow it to subside on its own for six to ten minutes.
  10. As the chicken and cabbage cook, bring a big saucepan to a boil over high heat on the stove.
  11. For cooking the pasta noodles al dente, dump the raw pasta into the hot water and proceed as direct on the label. One package of pasta made with whole-wheat flour.
  12. To make a smooth sauce, combine the contents of your saucepan, cottage cheese, and Greek yogurt in a high-speed blender. One-third cup cottage cheese equals one-third cup Greek yogurt.
  13. Add the cheese and brown rice flour after the sauce is blend and it’s thick.
  14. After blending while everything melts, serve the sauce over cook whole-grain pasta. One cup of cheddar cheese One tablespoon of brown rice flour.
Nutritional facts:

Protein: 28.1 g.

Carbohydrates: 45.2 g.

Sodium: 1042 mg.

Sugar: 3.6 g.

Fat: 9.3 g.

Calories: 381 kcal.

Potassium: 582  mg

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