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Cook'n with Betty Crocker 
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Creamy Chicken and Corn with Fettuccine |
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Serves: 4 Print this Recipeprep: 15 min cook: 8 min 8 ounces uncooked fettuccine or linquini noodles 1 package (10 ounces) frozen whole kernal 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 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. wing it! If you'd like to reduce the fat in this recipe even more, substitute fat-free cream cheese with garden vegetables fro the reduced-fat roasted-garlic version. 1 SERVING: Calories 320 (Calories from Fat 100); Fat 11g (Saturated 3g); Cholesterol 85mg; Sodium 1390mg; Carbohydrate 28g (Dietary Fiber 2g); Protein 30g * % DAILY VALUE: Vitamin A 100%; Vitamin C 8%; Calcium 6%; Iron 8% * DIET EXCHANGES: 1 Starch, 2 Vegetable, 3 Lean Meat, 1 Fat * CARBOHYDRATE CHOICES: 1 1/2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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