Linguine with Creamy Chicken and Walnuts

Oxmoor House
6 servings (serving size: 1/2 cup pasta, 1/2 cup sauce, and 1 1/2 teaspoons walnuts)


+ Add To Shopping List
6 ounces uncooked dried linguine
1 tablespoon water
2 teaspoons all-purpose flour
2 teaspoons olive oil
2 garlic cloves, minced
1 (8-ounce) package sliced mushrooms
1 cup fat-free milk
1 cup fat-free, less-sodium chicken broth
3/4 cup (6 ounces) 1/3-less-fat cream cheese, cubed and softened
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 (6-ounce) packages refrigerated diced roasted chicken breast
2 teaspoons butter
3 tablespoons coarsely chopped walnuts, toasted


Prep: 8 Minutes
Cook: 13 Minutes

Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, combine water and flour in a small bowl; stir well with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and mushrooms; sauté 2 minutes or until mushrooms are tender. Add milk and next 4 ingredients. Bring to a simmer, and cook 3 minutes or until cream cheese melts and sauce is smooth, stirring constantly with a whisk. Stir in flour mixture. Add nutmeg and chicken. Bring to a boil; reduce heat, and simmer 4 minutes or until sauce begins to thicken, stirring occasionally. Add butter, stirring until butter melts. Serve sauce over hot cooked pasta; sprinkle with walnuts before serving.

Created date

March 2010

Nutritional Information

Calories 328
Fat 13.8 g
Satfat 6.1 g
Protein 23.7 g
Carbohydrate 28.0 g
Cholesterol 62 mg
Iron 2.0 mg
Sodium 866 mg
Caloriesfromfat 38 %
Fiber 1.7 g
Calcium 69 mg