Linguine With Creamy Chicken And Walnuts

• 6 ounces uncooked dried linguine
• 1 tablespoon water
• 2 teaspoons all-purpose flour
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1 (8-ounce) package sliced mushrooms
• 1 cup fat-free milk
• 1 cup fat-free, less-sodium chicken broth
• 3/4 cup (6 ounces) 1/3-less-fat cream cheese, cubed and softened
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 (6-ounce) packages refrigerated diced roasted chicken breast
• 2 teaspoons butter
• 3 tablespoons coarsely chopped walnuts, toasted

1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, combine water and flour in a small bowl; stir well with a whisk. Heat oil in a large nonstick skillet over medium-high heat. Add garlic and mushrooms; saute 2 minutes or until mushrooms are tender. Add milk and next 4 ingredients. Bring to a simmer, and cook 3 minutes or until cream cheese melts and sauce is smooth, stirring constantly with a whisk. Stir in flour mixture. Add nutmeg and chicken. Bring to a boil; reduce heat, and simmer 4 minutes or until sauce begins to thicken, stirring occasionally. Add butter, stirring until butter melts. Serve sauce over hot cooked pasta; sprinkle with walnuts before serving.

linguine, water, flour, olive oil, garlic, mushrooms, milk, chicken broth, cream cheese, black pepper, salt, ground nutmeg, chicken breast, butter, walnuts

Taken from www.myrecipes.com/recipe/linguine-with-creamy-chicken-walnuts (may not work)