Lighter Fettuccine Alfredo with Greek Yogurt

Lighter Fettuccine Alfredo with Greek Yogurt

by Jamie Sanchez 2 years ago
5 (1)
15 minutes
355.7 kcal
45.7 g carbs
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Description

This fettuccine Alfredo with Greek yogurt, chicken, and spinach is similar to a version served years ago at the Olive Garden®. It was awesome.

Ingredients
  • ½ (16 ounce) package whole wheat fettucine
  • 2 teaspoons cornstarch
  • 1 pinch ground nutmeg
  • 1 tablespoon salted butter
  • 3 cloves garlic, minced
  • ¾ cup reduced-fat, low-sodium chicken broth
  • ¾ cup grated Parmigiano-Reggiano cheese, divided
  • ¾ cup Greek yogurt
  • salt and ground black pepper to taste
Directions
  1. 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. 2. While the fettuccine is cooking, combine cornstarch and nutmeg together in a small bowl. Add chicken broth and whisk until smooth.
  3. 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. 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.
Nutrition Facts
serving: 4 servings
calories: 355.7 kcal
carbohydrates: 45.7 g
protein: 16.4 g
saturated fat: 6.7 g
cholesterol: 30 mg
sodium: 337.5 mg
fiber: 2 g
sugar: 3.8 g