Creamy Chicken and Corn with Fettuccine

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

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.