Archive for the ‘Pasta’ Category

Tonight I made the Chicken Parmigiana Recipe from the WW website. I also made some whole wheat spaghetti and for desert I caved and make strawberry shortcakes. Since my fiance and I walked to the store to get the groceries I had the points…well worth it.

I put the recipe for the Chicken at the bottom.

I breaded the chicken, here are the pieces, cut into 3-4 ounce pieces in the various stages of breading

Here are the chicken breaded and starting to brown.

The chicken got nicely brown (though I almost burnt the other side b/c I forgot to turn down the heat).

After the chicken was done I put it in my baking pan that had 1/2 cup of the tomato sauce in it. I topped it with the rest of the sauce and some cheese.

Here it is starting to plate

Here it is with 1 ounce of whole wheat spaghetti and 1/4 of the sauce from the pan.


This is definitely a keeper it will be going on my list of regulars! My fiance loved it! He wants me to make it again next week. It was easy to make and there was plenty of sauce for the spaghetti.

Chicken Parmigiana


  • 1 sprays olive oil cooking spray
  • 1 pound uncooked boneless, skinless chicken breast
  • 1/2 cup seasoned bread crumbs
  • 1 Tbsp Italian Seasoning
  • 1/2 tsp Salt
  • 2 items egg white(s)
  • 1 tsp olive oil
  • 1/2 cup shredded fat-free mozzarella cheese
  • 1 Tbsp grated Parmesan cheese
  • 4 oz uncooked whole-wheat spaghetti
  • 15 oz canned tomato sauce


Preheat oven to 350F. Coat an 8-inch square pan with cooking spray.

Place egg whites in a shallow bowl. Combine bread crumbs with Italian seasoning and salt; pour into another shallow bowl. Dip chicken in egg whites; turn to coat. Dip chicken in bread crumb mixture; turn to thoroughly coat.

Coat a large skillet with cooking spray and add oil; heat over medium-high heat. When hot, add chicken and cook until lightly browned and no longer pink in center, about 4 minutes per side.

Pour 1/2 cup of sauce into prepared baking dish; place chicken in dish and pour remaining sauce evenly over chicken. Sprinkle with cheeses and bake until chicken is cooked through and cheese is bubbly, about 25 minutes
352.5 calories, 8.7 fat 3.8 fiber

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I chopped up the onion and started cooking it (It was a bit more than the recipe called for)

Cooking onions

I realized I needed a bigger pan once all my other vegetables were chopped up.

I added everything into the pot and started it simmering

I started the chicken-I pounded it thin and cut it into 4 equal pieces. I then started water for the pasta

Here it is almost done

I then plated it, the plate in the background is the leftovers

Some close ups of the finished Product


It turned out perfectly. It was a bit bland and I like my sauce a bit thicker so next time I will add in some tomato paste to thicken it up. I think between that and a bit more pepper it will be very good.

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  • 1 small onion(s), finely chopped
  • 1 Tbsp water
  • 3 cup plum tomato(es), coarsely-chopped (or a 28-oz can low-sodium tomato
  • 1 1/2 cup water
  • 1/4 cup celery, finely chopped
  • 1 Tbsp parsley, minced fresh
  • 1 Tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 clove garlic clove(s), minced
  • 1 leaf bay leaf
  • 16 oz uncooked boneless, skinless chicken breast, 4x 4 oz
  • 4 oz Hodgson Mill Whole wheat fettuccine, will make 2 cups cooked
  • 2 Tbsp grated Parmesan cheese


For the sauce, in a medium saucepan, combine the onions and the 1 tablespoon water. Cover and cook over medium-low heat for 5 minutes, stirring occasionally. (If necessary, add more water during cooking to prevent the onions from browning.)
Stir in the tomatoes (with juices), the 1 1/2 cups water, celery, parsley, vinegar, oregano, thyme, garlic and bay leaf. Bring to a boil, then reduce the heat to medium-low. Gently simmer, uncovered, about 30 minutes or until the sauce is the desired consistency. Remove and discard the bay leaf.
Meanwhile, spray an unheated large skillet with no-stick spray. Heat the skillet over medium heat. Rinse the chicken and pat dry with paper towels. Add to the skillet and cook for 4 minutes. Turn the chicken over and cook for 4 to 6 minutes more or until the chicken is no longer pink.
To serve, slice each chicken breast half at an angle into 1/4-inch-thick slices. Then arrange the slices, fanning them, on top of the fettuccine. Spoon some sauce over each serving and sprinkle with the cheese. Serve with the remaining sauce.
If there is any leftover sauce, freeze it to serve over pasta as a side dish for another meal.
This recipe yields 4 servings.
Calories: 227; Fat: 2.8 grams (11% of calories); Cholesterol: 52 milligrams; Sodium: 133 milligrams; Fiber (grams) 2.6.

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