Spaghettiwith Suateed Chicken and Grape Tomatoes

This has been my all time favorite so far!

Makes 4 servings, each serving is 1 1/2 cup and each serving is 5.5 points.

2 skinless chicken breast halves, diced in 1 inch cubes
Cooking Spray
1/2 teaspoon oregano
1/2 teaspoon basil
Kosher Salt
Ground Black Pepper
8oz spaghetti (I used Ronzoni Smart Taste)
2 cups Grape Tomatoes, halved
6 cloves garlic, smashed and chopped finely
4 teaspoons olive oil
4 tablespoons fresh basil

Bring a large pot of salted water to boil.

Season chicken generously with salt, pepper, oregano, and basil.  Heat a large skillet on high heat.  When hot, spray with cooking spray and add chicken.  Cook about 3-4 minutes until no longer pink.  Remove chicken from heat and set aside. 

Add pasta to boiling water and cook according to directions on package.  Reserve about 1/2 cup pasta water before draining.

While pasta cooks, add olive oil to skillet that the chicken was cooked in.   Add garlic and saut until golden brown.  Add tomatoes, salt and pepper and reduce to medium-low heat.  Saute about 4-5 minutes.  When pasta is drained add pasta to tomatoes and toss wel.  If pasta seems to dry, add some fo the reserved pasta water.  Add fresh basil and chicken and toss well. 

Roasted Fingerling Potatoes

This has become one of our favorite side dishes very easy to make and only 1 point per serving.

12oz fingerling potatoes, scrubbed and sliced in half lengthwise
1 medium garlic clove, minced
1/2 cup fat free chicken broth, divided
1 tbsp rosemary
1/8 tsp kosher salt
1/8 tsp black pepper

Preheat oven to 400 degrees.

In a small roasting pan, combine potatoes, garlic, 1/4 cup chicken broth, rosemary, salt, and pepper.

Roast for 15 minutes (broth will evaporate); add remaining broth, flip potatoes and roast for 15 minutes more.   Yield about 1/2 cup per serving. 

This recipe maks 4 servings and each serving is 1 point each.