Creamy, Dreamy Fettuccine Alfredo

By Gus Croteau

YIELD: 4 Servings

Gus Croteau uses Greek Yogurt to ditch the cholesterol and fat, but retain a creamy and delicious texture. To cross this with a carbonara, add bits of turkey bacon.

INGREDIENTS

8 ounces whole-wheat fettuccine (or quinoa fettuccine, to go gluten-free)
1 tablespoon butter
2 teaspoons cornstarch
3/4 cup low-fat, low-sodium chicken broth
3/4 cup grated Parmigiano-Reggiano cheese
3/4 cup Greek yogurt
6 Large Basil leaves (fresh is preferred)
Salt, pepper, basil to taste

DIRECTIONS

1. Cook fettuccine according to box instructions.
2. While pasta cooks, melt butter in a large non-stick pan; saute over medium heat.
3.Whisk chicken broth and corn starch in a small bowl until smooth. Pour into pan, raise the heat, and bring sauce to a simmer, whisking occasionally.
4. Whisk in the cheese until melted. After removing the pan from heat, whisk in yogurt until smooth.
5. Toss fettuccine with the Alfredo sauce and season with salt, pepper, and basil.

NUTRITION CONTENT (per serving)

Calories: 386
Carbs: 47g
Protein: 18g
Fat: 10g