Fettuccine with Chicken and Mushrooms

4 oz. fettuccine
1 tablespoon olive oil
4 oz. shiitake mushrooms, stems discarded, caps sliced
1/4 cup chopped shallots
1/4 teaspoon dried thyme
3/4 cup lower-sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cooked chicken, cut into 1-inch pieces
1/2 cup heavy whipping cream
1/3 cup sliced green onions
4 tablespoons shredded Parmesan cheese, divided

1. Cook fettuccine according to package directions; drain.

2. Meanwhile, heat oil in heavy large skillet over medium heat until hot. Cook mushrooms, shallots and thyme 3 to 4 minutes or until tender, stirring occasionally. Add broth, salt and pepper; increase heat to high. Bring to a boil; boil 2 to 3 minutes or until reduced by one-third. Stir in chicken and cream; boil 1 minute or until sauce is slightly thickened. Stir in green onions and 2 tablespoons of the cheese.

3. Divide fettuccine between bowls. Top with chicken and sauce; sprinkle with remaining 2 tablespoons cheese.

2 (2 1/2-cup) servings

PER SERVING: 830 calories, 46.5 g total fat (20.5 g saturated fat), 56.5 g protein, 47 g carbohydrate, 255 mg cholesterol, 1165 mg sodium, 3 g fiber

Warm Monterey Jack, Chorizo and Chipotle Dip

8 oz. bulk chorizo sausage (remove from casing if in links)
1 (8-oz.) pkg. cream cheese
1 1/2 cups shredded Monterey Jack cheese
1/2 cup sliced green onions
2 tablespoons lime juice
1 tablespoon finely chopped chipotle chiles in adobo sauce*
4 tablespoons chopped cilantro, divided

1. Heat medium skillet over medium-high heat until hot. Crumble chorizo into skillet; cook 4 to 5 minutes or until browned and no longer pink. Remove sausage; drain on paper towels.

2. Microwave cream cheese in medium microwave-safe bowl 1 minute. Stir in sausage, Monterey Jack cheese, green onions, lime juice and chiles. Microwave 1 1/2 to 2 minutes or until hot, stirring after 1 minute. Stir in 2 tablespoons of the cilantro. (Dip can be made to this point 1 day ahead. Cover and refrigerate. Reheat in microwave 1 1/2 to 2 minutes or until warm, stirring every 30 seconds.) Sprinkle with remaining 2 tablespoons cilantro.

2 1/2 cups

TIP *Chipotle chiles in adobo sauce can be found in the Hispanic section of the supermarket. Remove veins and seeds for less heat. Refrigerate remaining chiles for about 1 week.

PER 1/4 CUP: 245 calories, 21.5 g total fat (11 g saturated fat), 11 g protein, 2 g carbohydrate, 60 mg cholesterol, 460 mg sodium, 0 g fiber