Servings: 4

Weight Watcher Smart Points: 20

Preparation Time: 5 Minutes

Cooking Time: 15 Minutes

Ready In: 20 Minutes


  • 1/2 cup arugula
  • 2 tablespoons butter
  • 1/2 cup cherry heirloom tomatoes, halved
  • 1 pound farfalle pasta
  • 2 tablespoons flour
  • Pinch fresh grated nutmeg
  • 1 clove garlic, minced
  • 1 cup milk
  • 1/2 cup peas
  • 1cup Pecorino Romano cheese, grated
  • 1/2 cup roasted chicken, diced
  • Salt and pepper to taste


  1. Bring a large pot of water to a boil; add 1 teaspoon salt
  2. Once boiling add farfalle and cook for 10 to 12 minutes until the pasta is al dente
  3. Strain.While the pasta is cooking, in a saute pan or saucepan over medium heat melt butter
  4. Add garlic and cook for 2 minutes
  5. Sprinkle in flour and whisk to combine; cook for 1 minute
  6. While whisking, pour in milk
  7. Bring to a simmer and simmer until the the milk begins to thicken, about 5 minutes
  8. If the sauce becomes too thick add additional milk a little at a time until you reach the right creamy consistency
  9. Add cheese and nutmeg; stir
  10. Add salt and pepper to taste.Once the pasta is finished, return the pasta to the pot and add chicken, peas, tomatoes, and arugula
  11. Pour the pecorino sauce over and stir to combine.Serve and garnish with additional pecorino or arugula if desired.

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