Chicken Breasts With Creamy Shells

Shared by: Tammy

7 Points Per Serving

This is on my 'to do' agenda! Sounds like something I am definitely going to become fast friends with! ;-)

6 ounces uncooked medium shell pasta

1 tablespoon plus1 teaspoon reduced-calorie tub margarine

1/2 cup chopped fennel

1/2 cup chopped shallots

Four 3-ounce skinless boneless chicken breasts

1/4 teaspoon paprika

1/2 teaspoon salt

2 cups thawed frozen chopped spinach, squeezed dry

1 cup skim milk

1/4 cup grated Parmesan cheese

1 tablespoon balsamic vinegar

In large pot of boiling water, cook pasta 8-10 minutes, until tender. Drain.

Meanwhile, in large non stick skillet, melt margarine over medium-high heat; add fennel and shallots. Cook, stirring frequently, 4-5 minutes, until tender. Add chicken; sprinkle with paprika and salt. Cook 4-5 minutes on each side, until golden and cooked through. Transfer to plate; keep warm. Add spinach to same skillet; cook, stirring, 2 minutes. Stir in milk, cheese and vinegar. Reduce heat to low; simmer 5 minutes, until liquid is reduced by half. Add pasta to skillet; toss to mix well.

To serve, arrange each chicken breast on plate with one-fourth of the pasta.

Makes 4 servings

EACH SERVING PROVIDE

1/4 Milk,1/2 Fat, 1 1/2 Vegetables, 2 Proteins, 2 Breads, 30 Optional Calories

355 Calories, 33 g Protein, 6 g Fat, 43 g Carbohydrate, 451 mg Sodium, 54 mg Cholesterol, 4 g Dietary Fiber