Summer Chicken Fettuccine Alfredo


Summer Chicken Alfredo


Summer Chicken Alfredo



  •  1/2 12 - ounce package pretrimmed fresh green beans
  •  1/2 9 - ounce package refrigerated 100 % whole wheat linguine (such as Buitoni brand)
  •  1 small yellow summer squash, halved lengthwise and sliced
  •  Nonstick cooking spray
  •  1 small skinless, boneless chicken breast half (4 ounces), cut into 1-inch pieces
  •  1/2 10 - ounce container (1/2 cup) refrigerated Italian cheese and herb-flavor cream cheese sauce for cooking (such as Philadelphia brand)
  •  2 tablespoons milk
  •  Cracked black pepper
  • Gratde parmesan cheese



  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 and grated parmeson cheese. Makes 2 servings (2 cups per serving)