Greek Yogurt Fettuccine Alfredo Recipes

YOGURT FETTUCCINI ALFREDO

Yogurt Fettuccini Alfredo image

from "runner's world" - http://www.runnersworld.com/article/0,7120,s6-242-303-504-13456-0,00.html#

Provided by ellie3763

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces whole-wheat fettuccine
1 tablespoon butter
3 garlic cloves, minced
2 teaspoons cornstarch
1 pinch ground nutmeg
3/4 cup low-sodium low-fat chicken broth
3/4 cup grated parmigiano-reggiano cheese
3/4 cup low fat Greek yogurt
salt & freshly ground black pepper

Steps:

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.

Nutrition Facts : Calories 315.2, Fat 9.5, SaturatedFat 5.1, Cholesterol 66.3, Sodium 292.2, Carbohydrate 43.1, Fiber 1.9, Sugar 1.2, Protein 13.9

LIGHTER FETTUCCINE ALFREDO WITH GREEK YOGURT

Lighter Fettuccine Alfredo with Greek Yogurt image

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

Provided by Teresa

Categories World Cuisine Recipes European Italian

Time 30m

Yield 4

Number Of Ingredients 9

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

Steps:

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.
While the fettuccine is cooking, combine cornstarch and nutmeg together in a small bowl. Add chicken broth and whisk until smooth.
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.
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 : Calories 355.7 calories, Carbohydrate 45.7 g, Cholesterol 30 mg, Fat 12.4 g, Fiber 2 g, Protein 16.4 g, SaturatedFat 6.7 g, Sodium 337.5 mg, Sugar 3.8 g

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