This creamy and delicious summery twist on fettuccine alfredo is sure to become your new favorite pasta meal. Source: Diabetic Living Magazine

Diabetic Living Magazine


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; 13.9 g total fat; 7 g saturated fat; 82 mg cholesterol; 629 mg sodium. 609 mg potassium; 43.7 g carbohydrates; 6.1 g fiber; 10 g sugar; 27.5 g protein; 1445 IU vitamin a iu; 18 mg vitamin c; 67 mcg folate; 150 mg calcium; 3 mg iron; 104 mg magnesium;