Chicken and Leek Pasta Recipe – Creamy, hearty, and healthy! This dish blends tender chicken, fresh leeks, and wholewheat pasta into a delicious, low-point meal. Perfect for your weekly meal plan!
I made this recipe for the first time a couple of weeks ago and was amazed at just how creamy it tasted with the ingredients that had been used. It’s definitely one to try – especially if you’re looking for a new recipe to add to your weekly plan.
Why You’ll Love It
This chicken and leek pasta combines creamy flavors with nutritious ingredients. The leeks add sweetness, the chicken offers protein, and the wholewheat penne fills you up. The pesto and Philadelphia lightest create a creamy, savory sauce without piling on the calories. Plus, it’s only 1 point on No Count and 9 points on WW Freestyle. Give it a try – you won’t regret it!
Ingredients (serves 4):
- 4 chicken breasts, sliced
- 280g wholewheat penne pasta
- 16g Flora light (4g per person is free)
- 20g plain flour (5g is free)
- 200ml skimmed milk
- 65g reduced-fat green pesto (I use Tesco brand)
- 64g Philadelphia lightest (16g is free)
- 1 courgette, diced
- 4 leeks, sliced
- 50g Protein cheese, grated (26g per person is free)
Creamy Chicken Leek Pasta – Quick Healthy Recipe
Ingredients
- 4 chicken breasts cut into slices
- 280 g wholewheat penne pasta
- 16 g Flora light 4g per person is free
- 20 g plain flour 5g is free
- 200 ml skimmed milk
- 65 g Tesco reduced fat green pesto (4 points)
- 64 g Philadelphia lightest 16g is free
- a courgette diced
- 4 leeks sliced
- 50 g Protein cheese grated (26g per person is free)
Instructions
- Cook the pasta in a pan of boiling water for about 10-12 minutes until tender.
- Spray a wok or large frying pan with Frylight and cook leeks and courgette together for 5-7 minutes. Set aside.
- In the same pan, cook the chicken with another spray of Frylight for 7-10 minutes until browned.
- Meanwhile, melt the Flora in a separate pan. Gradually add milk and flour while whisking to make a smooth sauce.
- Stir in Philadelphia lightest and pesto, whisk until the sauce simmers.
- Once everything is ready, mix the leeks and courgettes with the chicken. Heat through for 2-3 minutes.
- Drain the pasta and combine with the chicken and vegetables. Pour the sauce over and toss everything together.
- Serve with grated Protein cheese on top. Enjoy!
Nutrition
Method:
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- Cook the pasta in a pan of boiling water for about 10-12 minutes until tender.
- Spray a wok or large frying pan with Frylight and cook leeks and courgette together for 5-7 minutes. Set aside.
- In the same pan, cook the chicken with another spray of Frylight for 7-10 minutes until browned.
- Meanwhile, melt the Flora in a separate pan. Gradually add milk and flour while whisking to make a smooth sauce.
- Stir in Philadelphia lightest and pesto, whisk until the sauce simmers.
- Once everything is ready, mix the leeks and courgettes with the chicken. Heat through for 2-3 minutes.
- Drain the pasta and combine with the chicken and vegetables. Pour the sauce over and toss everything together.
- Serve with grated Protein cheese on top. Enjoy!
This will definitely be on my list xxxx
Morning Kelly
I don’t normally eat pasta but I’m definitely going to give this one a try. Thanks Helen xx
Thank you Donna
Looks nice Helen. Will give it a try. Whenever I make a sauce for cauliflower cheese I replace the skimmed milk with unsweetened almond milk to reduce the points. Makes a lovely creamy sauce
Thank you Kate: when I first started No Count I used unsweetened almond milk as I didn’t like skimmed milk but I’ve since developed a liking for skimmed milk:-)You have reminded me about the almond milk though so I’ll give it a try.Thanks!Helen xxxxx
Making this on Thursday instead of tuna pasta bake
Hi Abena, good swap!Hope you enjoy it, Helen xxxxx
Gorgeous! I ran out of penne and mixed with wholewheat spaghetti too, but hit the spot!! Yummy
Thanks for your comment Cheryl, I’m really glad you enjoyed this one.
You often use protein cheese can you tell me what it is and where it can be bought. Thank you. Barbara
Hi Barbara,
I made this with just the light cheese, pesto and chicken, omitting the flour etc, was absolutely delish, made for 2 and had the rest cold the next evening, was very very nice the next day, will definitely make again and have the leftovers for lunch at work, but I will also omit the protein cheese, didn’t like it in this particular dish, thanks for a fab recipe Helen x
Thank you Jo, and thank you for the feedback – protein cheese is great because it’s so low in points but it’s not always to everyone’s taste and it doesn’t work in every dish.I hope you have a lovely weekend, Helen xxxx