Simple Way to Greek Yogurt Cheesecake

Lighter Fettuccine Alfredo With Greek Yogurt

Reduce oven temperature to 275º f.

Recipe Summary Lighter Fettuccine Alfredo With Greek Yogurt

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 | Greek Yogurt Cheesecake

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

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.

Info | Greek Yogurt Cheesecake

prep: 15 mins cook: 15 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Lighter Fettuccine Alfredo With Greek Yogurt

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