Chicken Fettuccine Alfredo with Summer Vegetables

Chicken Fettuccine Alfredo with Summer Vegetables

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From: Diabetic Living Magazine

This creamy and delicious summery twist on fettuccine alfredo is sure to become your new favorite pasta meal.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • ½ (12 ounce) package pretrimmed fresh green beans
  • ½ (9 ounce) package refrigerated 100 percent whole wheat linguine (such as Buitoni brand)
  • 1 small yellow summer squash, halved lengthwise and sliced
  • Nonstick cooking spray
  • 1 skinless, boneless chicken breast half (4 ounces), cut into 1-inch pieces
  • ½ 10-ounce container ( ½ cup) refrigerated Italian cheese and herb-flavor cream cheese sauce for cooking (such as Philadelphia brand)
  • 2 tablespoons fat-free milk
  • Cracked Black Pepper

Preparation

  • Prep

  • Ready In

  1. In a 4-quart pot, cook green beans in boiling water for 6 minutes, adding the pasta and squash for the last 3 minutes of cooking. Drain and return to hot pot.
  2. Meanwhile, lightly coat a medium nonstick skillet with cooking spray. Preheat skillet over medium-high heat. Add chicken; cook for 4 to 6 minutes or until chicken is no longer pink, stirring frequently. Reduce heat to low. Add cream cheese sauce and milk. Cook and stir just until heated through.
  3. Add chicken mixture to cooked linguine mixture; toss to coat. Divide linguine mixture among two serving plates. Sprinkle with pepper.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 398 calories; 14 g fat(7 g sat); 6 g fiber; 44 g carbohydrates; 27 g protein; 67 mcg folate; 82 mg cholesterol; 10 g sugars; 1,445 IU vitamin A; 18 mg vitamin C; 150 mg calcium; 3 mg iron; 629 mg sodium; 609 mg potassium
  • Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (29% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch, 2 lean protein, 2 vegetable, 1½ fat

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