Chicken and vegetables provide a simple addition to tasty pasta dish that’s ready in 25 minutes.
ounces uncooked fettuccine or linguine
package (10 ounces) frozen whole kernel corn, thawed
medium green onions, sliced (6 tablespoons)
tub (8 ounces) roasted-garlic reduced-fat cream cheese
cup skim milk
cups cut-up cooked chicken
jar (2 ounces) diced pimientos, drained
Chopped fresh parsley, if desired
Cook fettuccine as directed on package.
While fettuccine is cooking, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook corn and onions in skillet about 4 minutes, stirring frequently, until corn is crisp-tender.
Stir cream cheese and milk into corn mixture until blended. Stir in chicken, pimientos and pepper; heat through.
Drain fettuccine. Stir fettuccine into cheese sauce mixture; heat through. Sprinkle with parsley.
If you'd like to reduce the fat in this recipe even more, substitute fat-free cream cheese with garden vegetables for the reduced-fat roasted-garlic version.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
Exchanges:3 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.