Linguine with Creamy Chicken and Walnuts

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

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Nutritional Information

Amount per serving
  • Calories: 328
  • Fat: 13.8g
  • Saturated fat: 6.1g
  • Protein: 23.7g
  • Carbohydrate: 28.0g
  • Cholesterol: 62mg
  • Iron: 2.0mg
  • Sodium: 866mg
  • Calories from fat: 38%
  • Fiber: 1.7g
  • Calcium: 69mg

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

Preparation

  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.
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