I was searching the Weight Watcher's site for an easy and hearty lunch I could make today and have leftovers for our busy nights as well. I didn't have too look too far because right on the front page of the lunch site, I saw something that looked quite delish. This dish totally fit the bill. It had a good serving of veggies, some protein, healthy carbs and it was quick to make. YES! It had the perfect amount of "fire" from the crushed red peppers, but I do suggest if you can't handle that much spice, to use about half of what the recipe calls for, I found this to be perfect for myself, but I know that it would be too "hot" for the kids.
Adapted from Weight Watchers.
6 oz (about 3 cups) of uncooked whole wheat pasta, I used an organic brown rice and quinoa fusilli
a dash of salt for cooking pasta
1 tsp of grapeseed or olive oil
2 chicken sausage links, casings removed
1 small red onion, diced
4 cloves of garlic
2 cups of baby spinach
3/4 cup chicken broth
14.5 ounce can of fire roasted diced tomatoes (drained of some of the water)
1 tsp crushed red pepper
1/4 cup of grated parmesan cheese
Cook your pasta according to the package. Return to pot and set aside. Meanwhile, add grapeseed oil, chicken sausage and onion and cook until the onion is tender and the sausage is browned, about 5 minutes. Add the garlic, spinach and the chicken broth, cook until the spinach is tender, about 3-5 minutes. Add the tomatoes and crushed red pepper and cook for another minute or 2. Pour sauce over your pasta and combine. Top with the parmesan cheese and serve immediately.
Serving size: 1 1/2 cups
Carbs: 49 grams
Fat: 6 grams
Protein: 13 grams
Weight Watchers Points Plus: 6
Enjoy, serve with a small salad and you have a delicious and healthy meal!