Lighter Fettuccine Alfredo with Greek Yogurt
Description
No need to head out to that chain Italian restaurant when you can make this chicken and spinach fettuccine Alfredo dish with Greek yogurt in your very own kitchen.
Ingredients
•
1/2 (16 ounce) package whole wheat fettucine
•
2 teaspoons cornstarch
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1 pinch ground nutmeg
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1 tablespoon salted butter
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3 cloves garlic, minced
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3/4 cup reduced-fat, low-sodium chicken broth
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3/4 cup grated Parmigiano-Reggiano cheese, divided
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3/4 cup Greek yogurt
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salt and ground black pepper to taste
Directions
1
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 9 to 11 minutes.
2
While the fettuccine is cooking, combine cornstarch and nutmeg together in a small bowl. Add chicken broth and whisk until smooth.
3
Melt butter in a large pan over medium heat. Add garlic and cook until fragrant, about 2 minutes. Pour chicken broth mixture into the pan, raise heat to medium-high, and bring to a simmer, whisking occasionally. Add 1/2 cup Parmigiano-Reggiano cheese; whisk until melted. Remove from heat and whisk in yogurt until sauce is smooth.
4
Drain fettuccine and place in a large bowl. Add Alfredo sauce and toss to coat. Season with salt and pepper. Top with remaining Parmigiano-Reggiano and serve.