Prep 10 mins
Cook 15 mins
This is from Stonyfield Farms; who'da thunk of yogurt in alfredo sauce? I am posting here for safekeeping. I can already tell it's gonna need some garlic...
- 16 ounces fettuccine
- 2 large egg whites
- 3⁄4 cup part-skim ricotta cheese
- 1⁄2 cup plain fat-free yogurt
- 1⁄4 cup parmesan cheese, grated
- 1⁄2 teaspoon fresh ground white pepper, to taste
- 1⁄2 cup chicken broth
- 1⁄2 teaspoon butter
- 2 chicken breasts
- Sprinkle chicken breasts with salt, pepper and paprika to taste. Melt butter over medium heat. Brown chicken breasts on both sides in butter, then add chicken broth, cover and simmer over medium heat until done (about 10 minutes).
- In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.
- In a blender or food processor blend remaining ingredients until smooth and transfer to top of a double boiler or a metal bowl set over a saucepan of barely simmering water. Heat sauce, stirring constantly, until and instant-read thermometer registers 140°F and remove top of double-boiler of bowl from heat.
- Add pasta to boiling water and boil until al dente. Reserve 1/4 cup of the pasta cooking water and drain pasta in a colander. Return pasta to kettle and add sauce and reserved cooking water, tossing gently until combined well. Slice chicken and arrange on top of fettucine and serve.
Oops! I didn't stir the sauce constantly so it did separate. The taste was good, but the pepper was really strong! I would at least half that. That is the only thing I based the review on and I will try it again some time to see if the sauce works! Actually I think I'll do that tomorrow because I know that this is a good chef :) Made for Went to the Market. Thanks!