Healthy EZ Skillet Meals in Under 30 Minutes: Z'paghetti Primavera, Spinach & Artichoke Chicken

Sep 22 2016
Forget gourmet meals that take hours to make and require too many pots and pans. These one-pan recipes deliver restaurant-style flavor in less than half an hour, from start to finish!

Hungry Girl's Healthy Spinach & Artichoke Chicken Skillet Recipe

Print Spinach & Artichoke Chicken Skillet Print

1/2 of recipe (1 chicken breast): 301 calories, 10.5g total fat (4.5g sat. fat), 654mg sodium, 8.5g carbs, 2.5g fiber, 4g sugars, 41g protein

Click for WW Points® value*

Prep: 10 minutes
Cook: 15 minutes


Two 5-oz. raw boneless skinless chicken breast cutlets

1/8 tsp. each salt and black pepper

3 cups chopped spinach leaves

1/2 cup artichoke hearts packed in water, drained and chopped

1 tsp. crushed garlic

1/4 cup light sour cream

1/4 cup shredded part-skim mozzarella cheese

1 tbsp. grated Parmesan cheese


Pound chicken breast to 1/2-inch thickness, and season with salt and pepper.

Bring a large skillet sprayed with nonstick spray to medium heat. Cook chicken for about 4 minutes per side, until cooked through.

Plate chicken, and cover to keep warm.

Remove skillet from heat; clean, if needed. Re-spray and return to medium heat. Add spinach, chopped artichoke hearts, and garlic. Cook and stir until spinach has wilted and artichoke hearts are hot, about 2 minutes.

Reduce heat to medium low. Add sour cream, mozzarella, and Parm. Cook and stir until hot and well mixed, about 1 minute.

Top chicken with skillet contents.


Hungry Girl's Healthy Z'paghetti Primavera Recipe

Print Z'paghetti Primavera Print

1/2 of recipe (about 2 cups): 216 calories, 11g total fat (4g sat. fat), 624mg sodium, 20g carbs, 5.5g fiber, 11.5g sugars, 13.5g protein

Click for WW Points® value*

"Primavera" is Italian for "spring," but we recommend that you make this delicious dish all year long!

Prep: 15 minutes
Cook: 10 minutes


1 lb. (about 2 medium) zucchini

3/4 cup thinly sliced onion

3/4 cup thinly sliced bell pepper

3/4 cup sliced mushrooms

3/4 cup chopped broccoli

3/4 cup cherry tomatoes, halved

2 tsp. olive oil

2 tsp. chopped garlic

1/2 tsp. onion powder

1/4 tsp. each salt and black pepper

1/4 cup grated Parmesan cheese


Using a spiral vegetable slicer, cut zucchini into spaghetti-like noodles. (If you don't have a spiral veggie slicer, peel zucchini into thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.

Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Cook and stir zucchini until hot and slightly softened, about 2 minutes.

Transfer zucchini to a strainer, and thoroughly drain excess liquid.

Remove skillet from heat. Re-spray, and bring to medium heat. Add onion, bell pepper, mushrooms, broccoli, and 1/4 cup water. Cover and cook for 4 minutes, or until veggies are tender and water has evaporated.

Add drained zucchini and all remaining ingredients except Parm. Cook and stir until entire dish is hot and garlic is fragrant, about 2 minutes.

Stir in 2 tbsp. Parm. Serve topped with remaining 2 tbsp. Parm.


Chew on this:

Today, September 22nd, is National White Chocolate Day. How about curling up with a nice hot cup of White Chocolate Glazed Donut Coffee? Mmmm...

Save the day! Click "Send to a Friend" so your pals can enjoy these dishes tonight.


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