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Linguine with Creamy Chicken and Walnuts

Prep time 8 mins
Cook time 13 mins
Yield 6 servings (serving size: 1/2 cup pasta, 1/2 cup sauce, and 1 1/2 teaspoons walnuts)

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

Oxmoor House Healthy Eating Collection