Creamy Chicken and Corn with Fettuccine

Creamy Chicken and Corn with Fettuccine

Chicken and vegetables provide a simple addition to tasty pasta dish that’s ready in 25 minutes.

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

4

servings

8
ounces uncooked fettuccine or linguine
1
package (10 ounces) frozen whole kernel corn, thawed
6
medium green onions, sliced (6 tablespoons)
1
tub (8 ounces) roasted-garlic reduced-fat cream cheese
1/3
cup skim milk
1 1/2
cups cut-up cooked chicken
1
jar (2 ounces) diced pimientos, drained
1/4
teaspoon pepper
Chopped fresh parsley, if desired
  1. Cook fettuccine as directed on package.
  2. 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.
  3. Stir cream cheese and milk into corn mixture until blended. Stir in chicken, pimientos and pepper; heat through.
  4. Drain fettuccine. Stir fettuccine into cheese sauce mixture; heat through. Sprinkle with parsley.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Wing it!
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:

1 Serving (1 serving)
  • Calories 465
    • (Calories from Fat 135),
  • Total Fat 15g
    • (Saturated Fat 8g,),
  • Cholesterol 120mg;
  • Sodium 340mg;
  • Total Carbohydrate 57g
    • (Dietary Fiber 4g,
  • Protein 30g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.