Recipe of the Week: Tomato Chicken Pasta

So, here's the deal.  I started weight watchers five weeks ago.  It's been going ok.  I've already lost 6.4 pounds, and that includes two weeks of gaining after taking my daugther in to the hospital overnight and the funeral of a close friend.  I think I'm doing ok.  I'm loving eating so many veggies and there are days I can't seem to meet my point goal, regardless of what I eat.  I'll probably post much more about my ww experience.  Suffive it to say that my five year goal is to lose 100 lbs.  It's huge, but do-able. 

In any case, I've had to re-examine how I cook.  Actually - it wasn't my cooking - it was portion control, fsat food, and emotional (bored) eating.  Here's one of my favorite go-to recipes, taught to me by my father:

Tomato Chicken Pasta

Serves 4 teenagers/adults
Prep time: about 5 minutes

Total time: about 25 minutes

WW points:  8

Ingredients:
4 chicken breasts
1 14.5 oz. Italian seasoned diced tomatoes
2 T oil (I prefer olive oil)
½ cup flour
½ tsp. oregano

½ tsp. parsley

½ tsp. garlic powder/salt

Salt & pepper to taste

Cooked pasta of choice (I usually use whole wheat or multigrain)

In skillet add 2 T oil on medium heat. Cut chicken into 1-inch uniform-ish size pieces. In plastic bag (I use a grocery bag) add flour, oregano, parsley, garlic powder/salt, salt and pepper. Place chicken in bag and coat evenly in the flour mixture. Add coated chicken to skillet and cook about 3-4 minutes on top and bottom. Add canned tomatoes, cover, and let simmer for 10-12 minutes, until chicken is cooked through. Serve over hot pasta.

P.S.  For a slightly more indulgent version, melt 1/2 brick of neufachtal cheese into the sauce - super creamy!