Creamy, Dreamy Fettuccine Alfredo
By Gus Croteau
YIELD: 4 Servings
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
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)