I love salsa, it is one of those ideal fat burning condiments that can be used in lots of ways others than with fat laden, fried tortilla chips. I use it as a pizza style sauce on my pita pizzas and of course it is almost magical with eggs. It has virtually no calories and no bad fats and it isn’t expensive – all plusses on my book!
This meal has been a staple of ours for a long time and it actually came from Penny’s Dad years ago. It is also an excellent excuse to dust off the slow cooker that’s generally resides in the garage. I’ve been reading quite a few blog posts these days and many bloggers love the ease of using their slow cookers so I figured it was time to pull ours out and put it back into commission.
Now I am also a big fan of whole wheat pasta as it is moderate in calories, high in fiber and has a decent amount of protein to boot. I also like to use pasta on my higher calorie, weight lifting days. For my higher calories days I’ll go for two servings.
This is a super simple meal to put together and an absolute wonderful, spicy twist to the traditional spaghetti dish.
What You’ll Need
- 12 Oz of Skinless Chicken Breasts
- 2-1/4 Cups of Salsa
- 6 Oz of Dry Whole Wheat Pasta
What to Do
- Bust out the slow cooker and turn on low
- Cut the chicken in chunks (apx. ½” x ½”)
- Add chicken and salsa to slow cooker cover and let simmer for 4-6 hours
- Cook pasta according to package instructions
- Pour chicken and salsa mixture over the spaghetti noodles and you’re good to go
Serves 3
Nutritional Information (per serving)
| Protein | 35 g | |
| Fibers | 7 g | |
| Carbs | 55 g | |
| Fat | 2 g | |
| Calories | 382 | |
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