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 min
  • Total Time 25 min
  • Servings 4

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
465
(
Calories from Fat
135),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
8g,
8%
),
Cholesterol
120mg
120%;
Sodium
340mg
340%;
Total Carbohydrate
57g
57%
(Dietary Fiber
4g
4%
),
Protein
30g
30%
;
% Daily Value*:
Iron
22%;
Exchanges:
3 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.