Linguini with Creamy Chicken Sauce

Made this really yummy pasta last night, and it was another weight-watchers recipe so it wasn't TOO bad for you, or so I like to think. 

First I cooked the chicken, I used half for the pasta and the other half for a chicken salad for lunch during the week.

I was by myself (no Hercules) so I didn't have the hands to take pictures since the recipe required a lot of stirring and throwing stuff in the pot and whatnot. I put the directions below so just make the sauce according to that while also cooking the pasta.

Toast some walnuts

Combine and put in your pasta bowl.

Use an antique setting on your camera so it looks like a romantic Italian restaurant... right?

Still try and do different things with your camera, and seriously think about taking a photography class because your skills are sub-par.

Ingredients:

 9 oz. linguine

1 tablespoon water

2 teaspoons flour

2 teaspoons olive oil

1 package of mushrooms

2 garlic cloves

1 cup fat-free milk

1 cup fat-free, low-sodium chicken broth

3/4 block (6 oz.) 1/3 less fat cream cheese, cubed and softened

1/2 teaspoon fresh gound pepper

1/4 teaspoon salt

3 cups chopped cooked chicken (around a pound)

1/4 teaspoon ground nutmeg

2 teaspoons butter

3 tablespoons coarsely chopped walnuts, toasted

Directions:

1 - Cook pasta according to package

2 - while pasta cooks place 1 tablespoon water and flour in a small bowl; stir with a whisk until smooth, and set aside

3 - heat oil in a large skillet over medium-high heat, add the mushrooms and garlic. Saute 4 min. or until mushrooms are tender. Add the milk, chicken broth, cream cheese, pepper, and salt. Bring to a boil and cook stirring constantly for around 2 minutes or until cheese is melted. Stir in flour mixture and cook 1 minute stirring constantly. Stir in chicken and nutmeg; reduce heat and simmer uncovered, 4 minutes or until thoroughly heated, stirring frequently. Add butter, stirring until melted. Add pasta and toss to coat. Serve with a sprinkle of toasted walnuts.