Yogurt Fettuccini Alfredo
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 226.79 g whole-wheat fettuccine
- 14.79 ml butter
- 3 garlic cloves, minced
- 9.85 ml cornstarch
- 0.25 ml ground nutmeg
- 177.44 ml low-sodium low-fat chicken broth
- 177.44 ml grated parmigiano-reggiano cheese
- 177.44 ml low fat Greek yogurt
- salt & freshly ground black pepper
directions
- Bring a pot of salted water to a boil. Add fettuccine; cook according to package directions.
- While pasta cooks, melt butter in a large nonstick saute pan over medium heat. Add garlic and cook two minutes.
- Combine cornstarch and nutmeg in a small bowl; whisk in chicken broth until smooth. Pour into saute pan, raise the heat, and bring sauce to a simmer, whisking occasionally.
- Whisk in 1/2 cup of the cheese until melted. Remove pan from heat.
- Whisk in yogurt until smooth.
- Toss fettuccine with Alfredo sauce. Season with salt and pepper. Top pasta with remaining cheese. Serves four.
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Reviews
-
I also found this recipe in Runner's World and we LOVE it! It's awesome as-is but I decided to try it as a mock chicken cordon bleu. I browned breaded chicken and put it in a baking dish. Covered it with Deli Ham and then poured the sauce on top! Baked it for about 30 minutes in a 350 degree oven. Absolutely delicious!