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
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Steps
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.
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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.
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Nutrition Facts
Serving Size: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
% Daily Value*:
Iron
22%
22%
Exchanges:
3 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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