yield: 8 SERVINGS


2 lbs raw boneless, skinless chicken breasts, cubed 2 cloves garlic, minced ¼ teaspoon crushed red pepper flakes (or more to taste if you want it hot) ¼ cup fresh basil, finely chopped 2 cups marinara/pasta sauce (I used Wegmans Tomato Basil) 1 ½ cups 2% reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)



  1. Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray.
  2. Spread the cubed pieces of chicken across the bottom of the baking dish in a single layer. Sprinkle the minced garlic, red pepper flakes and basil evenly over the chicken. Spread the sauce evenly across the top. On top of the sauce layer, sprinkle ¾ cup of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons across the top and follow with the remaining cheese.
  3. Bake for 40-45 minutes. Let stand for 5 minutes before serving.
WEIGHT WATCHERS FREESTYLE SMARTPOINTS: 6 per serving (SP calculated using the recipe builder on, a serving was 8 SP on the previous program WEIGHT WATCHERS POINTS PLUS: 8 per serving (P+ calculated using the recipe builder on NUTRITION INFORMATION: 303 calories, 15 g carbs, 4 g sugars, 11 g fat, 3 g saturated fat, 37 g protein, 1 g fiber (from CLICK NEXT BELOW TO CONTINUE READING… >

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