I can't remember if I've posted this already or not. I've started to make a list of the recipes I post, so I don't double post. I got this from RunnersWorld.com. It is DELISH! I've made it twice this summer, and it is great for the night before a long run.
8 oz whole wheat fettuccine
1 Tablespoon butter
3 garlic cloves, minced
12 teaspoons cornstarch
Pinch of ground nutmeg
3/4 cup low-fat, low-sodium chicken broth
3/4 cup grated Parmigiano-Reggiano cheese
3/4 cup 5% Greek Yogurt
Salt and freshly ground black pepper to taste
1.Bring a pot of salted water to a boil. Add fettuccine; cook according to package directions
2.While pasta cooks, melt butter in a large nonstick sauté pan over medium heat. Add garlic and cook two minutes
3.Combine cornstarch and nutmeg into a small bowl; whisk in chicken broth until smooth. Pour into sauté 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
4.Toss fettuccine with Alfredo sauce. Season with salt and pepper
5.Top pasta with remaining cheese.
Makes 4 servings, at 339 calories per serving.
If you would like, you can add a can or chicken breast (yes, chicken, not tuna) to the sauce prior to mixing in the pasta. This makes Chicken Fettuccine Alfredo. ;-)
| current weight: 232.2