Anita's Tried & True Heart Healthy Recipes

Broccoli & Chicken Pasta

Adapted from
8 servings

1 lb ground chicken breast skinless  14 1/2 ozs canned Italian style tomatoes, undrained and diced 
2 tsps garlic, minced  3/4 c low sodium chicken broth 
1/2 c onions, chopped  2 tbsps no-salt-added tomato paste 
1/2 tsp basil  6 ozs rotini pasta, cooked and drained 
1/2 tsp oregano  3 ozs cheddar cheese, shredded 
10 ozs frozen broccoli flowerets, thawed  
In a large skillet, cook chicken, garlic, and onions until chicken is no longer pink. Mix in basil and oregano. Transfer mixture to a 3 1/2-quart cooker. Add broccoli, tomatoes, and chicken broth. Mix well. Cover and cook on low for four hours. Stir in tomato paste, pasta, and cheese. Cover and cook on low for 30 more minutes.
Nutritional Analysis per serving (8 servings total)
Calories 219   %CFF 22 %
Total Fat 5 g   Saturated Fat 2 mg
Protein 20 g   Cholesterol 44 g
Carbohydrates 23 g   Sodium 343 mg
Sugars 5 g   Fiber 3 g
3.8 WW Points
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