Fusilli with Chicken and Tomato Sauce - Rachel Ray Meal #3

This is sooo yummy!  It isn't very original or difficult, but sometimes the best food isn't!  Rachel Ray hit the nail on the head with this dish.  It is comfort food at its best:)  My camera battery was dead - so I apologize for the lack of a picture of the food.  But here is a pic of me slaving away in the kitchen - ha!


Ingredients  Uses building blocks 2 & 4

16oz fusilli pasta
2 Tbsp butter
3 cups Pulled Chicken
2 cups Tomato Sauce
6 oz mozzarella, diced (1.5 cups)
salt and pepper
1/3 cup grated parmesan
1/4 cup chopped fresh italian parsley

Directions

Cook pasta in boiling, salted water until al dente.  Drain pasta, reserving  1/2 cup water.  Return pasta to pot, add butter and place over medium heat.  Add chicken and tomato sauce and toss well.  Add reserved pasta water and mozzarella; season with salt and pepper.  Top with parmesan and parsley.

Makes 10 cups

WW point= 11pts/cup

Rachel Rays Building Blocks #3 and #4

Here are Rachel's second and third building block recipes for her 20 make ahead meals.  Again, these are straight from the September 2011 issue of Everyday with Rachel Ray magazine. 

Roasted Veggies

4 # bell peppers in mixed colors cut into 1 inch strips
2 large onions, halved and sliced 1/2 inch thick
3 cloves garlic, minced
5 tbsp Extra Virgin Olive Oil
1 large butternut squash (Approx 4#) peeled, seeded and cut into 3/4 inch cubes

1.  Position racks into the upper and lower thirds of the oven and preheat to 450 degrees.  Combine the bell peppers and onions on large rimmed baking sheets.  Sprinkle the garlic, 1 tsp salt and 1/2 tsp pepper on top.  Toss with 3 tbsp EVOO and spread evenly in the pan.  Place in the lower third of the oven and cook for 10 minutes. 

2.  Meanwhile, place the butternut squash on another large rimmed baking sheet.  Drizzle with the remaining 2 tbsp. EVOO and sprinkle with 1/2 tsp salt and 1/2 tsp pepper.  Toss and spread evenly on the pan.  Once the peppers and onion have cooked for 10 minutes, add the squash to the upper third of the oven and roast, along with the peppers and onions, until for tender, 15 minutes.

3.  Divide into freezer bags in 1- cup portions, keeping the pepper-onion mixture and the squash separate. 

Weight Watcher Points = 1 point per cup


Pulled Chicken

4 # skin-on, bone-in chicken breasts
4 # skin-on, bone-in chicken thighs
2 tsp EVOO
2 lemons, cut into wedges
1 tsp paprika
1 tsp dried thyme
salt and pepper

1.  Position racks in the upper and lower thirds of the oven and preheat to 400 degrees.  Line 2 large rimmed baking sheets with parchment.  Place the chicken breasts on one sheet and the thighs on the other.  Drizzle with the EVOO and squeeze the lemons on top.  Sprinkle with the paprika and thyme; season with salt and pepper.  Roast until the skin is crisp and the juices run clear when the pieces are pierced with the tip of a small, sharp knife, 45 -50 minutes.  Let cool for 15 minutes.

2.  Remove the chicken skin, then pull and cut the meat off the bones.  Tear the meat into shreds. Divide into 1 cup portions and freeze.

Weight Watchers Points= 11 pts per cup