Linguine with Creamy Chicken and Walnuts

Ingredients

• 0.5 teaspoon pepper black
• 2 teaspoons butter 
• 1 cup less-sodium chicken broth fat-free
• 1 cup milk fat-free
• 2 teaspoons flour all-purpose
• 2  garlic cloves minced
• 0.3 teaspoon ground nutmeg 
• 6 ounces pasta dried uncooked
• 8 ounce mushrooms sliced
• 2 teaspoons olive oil 
• 12 ounce roasted chicken breast diced refrigerated
• 0.3 teaspoon salt 
• 3 tablespoons walnuts toasted coarsely chopped
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• whisk

Directions

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.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add garlic and mushrooms; saut 2 minutes or until mushrooms are tender.
5. 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.
6. Add nutmeg and chicken. Bring to a boil; reduce heat, and simmer 4 minutes or until sauce begins to thicken, stirring occasionally.
7. Add butter, stirring until butter melts.
8. Serve sauce over hot cooked pasta; sprinkle with walnuts before serving.