After making two desserts for Easter I decided a Weight Watcher’s recipe was due to be posted which I have adapted. I do not think I ever follow a recipe 100 % as a I always seem to add or change something. This dish is part of my backlog of recipes that I made during the past year or two and never posted. You know how it is, there was always something better to post! This pasta dish with a red sauce has lots of good flavors including the addition of some bacon crumbled up.
Weight Watcher's Linguine with Chicken and Tomato Ragu
- 5 oz. uncooked linguine
- 2 center-cut bacon slices
- 1 cup onion, chopped
- 1 (28 oz.) can unsalted whole tomatoes in puree, undrained (I used a can of crushed tomatoes)
- 2 cups cooked chicken breast, shredded (see cooking method below)
- 1/4 cup fresh basil leaves, minced
- salt and pepper to taste
- 1 oz. (1/4 cup) shaved Pecorino Romano cheese
This time I used chicken tenderloins and marinated them for a couple of hours in 1/4 cup olive oil, juice from half of a lemon, a little salt, pepper and garlic powder. I cooked them on my indoor grill pan; if the weather is nice I like to grill them on my outdoor electric grill instead.
Cook pasta according to package directions, omitting salt and fat; drain. Fry bacon slices until crisp; drain and crumble up. Add the onion to the drippings in the skillet and sauté until tender, about 5 minutes.
Chop up the tomatoes with kitchen shears and add to the onion. If you use crushed tomatoes you do not have to do this step. Cook a few minutes or until the sauce thickens, stirring occasionally. Add bacon, chicken and next 3 ingredients and cook a few minutes or until heated through; stir in cooked pasta. Divide mixture among 4 plates and top with shaved cheese.
Weight Watcher’s 9 PointsPlus for 1-1/2 cups pasta mixture and 1 tbsp. cheese
Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2014/04/28/weight-watcher…nd-tomato-ragu/