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Creamy Chicken and Corn with Fettuccine

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By Betty Crocker Kitchens
Updated Oct 1, 2010
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Chicken and vegetables provide a simple addition to tasty pasta dish that’s ready in 25 minutes.

Creamy Chicken and Corn with Fettuccine

  • Prep Time 15 min
  • Total 25 min
  • Servings 4
  • Ingredients 9
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Ingredients

  • 8 ounces uncooked fettuccine or linguine
  • 1 package (10 ounces) frozen whole kernel 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

Instructions

  • Step 
    1
    Cook fettuccine as directed on package.
  • Step 
    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.
  • Step 
    3
    Stir cream cheese and milk into corn mixture until blended. Stir in chicken, pimientos and pepper; heat through.
  • Step 
    4
    Drain fettuccine. Stir fettuccine into cheese sauce mixture; heat through. Sprinkle with parsley.

Nutrition

465 Calories
15g Total Fat
30g Protein
57g Total Carbohydrate

Nutrition Facts

Serving Size: 1 serving
Calories
465
Calories from Fat
135
Total Fat
15g
Saturated Fat
8g
Cholesterol
120mg
Sodium
340mg
Total Carbohydrate
57g
Dietary Fiber
4g
Protein
30g
% Daily Value*:
Iron
22%
22%
Exchanges:
3 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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