This creamy and delicious summery twist on fettuccine alfredo is sure to become your new favorite pasta meal.
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.
2 1/2 starch, 2 lean protein, 2 vegetable, 1 1/2 fat