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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

5 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Add chicken mixture to cooked linguine mixture; toss to coat. Divide linguine mixture among two serving plates. Sprinkle with pepper.

Nutrition Facts

398 calories; protein 27.5g 55% DV; carbohydrates 43.7g 14% DV; exchange other carbs 3; dietary fiber 6.1g 25% DV; sugars 9.7g; fat 13.9g 21% DV; saturated fat 7g 35% DV; cholesterol 82.2mg 27% DV; vitamin a iu 1445IU 29% DV; vitamin c 17.7mg 30% DV; folate 67.3mcg 17% DV; calcium 150.4mg 15% DV; iron 2.8mg 16% DV; magnesium 104.5mg 37% DV; potassium 609.4mg 17% DV; sodium 628.5mg 25% DV.