Lighter Fettuccine Alfredo With Greek Yogurt Recipes

GREEK YOGURT FETTUCCINE ALFREDO

Steps:

• Boil the pasta in salted water for one minute less than package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• In a medium bowl, whisk together yogurt, Parmesan cheese, garlic, and parsley. Slowly whisk in the hot pasta water a little bit at a time. Add the pepper, and taste. Adjust the seasoning with more Parmesan or salt, if needed.
• Toss the cooked, hot pasta in the sauce. Serve immediately with extra freshly grated parmesan cheese.

LIGHTER FETTUCCINE ALFREDO WITH GREEK YOGURT

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.

LOW-CAL FETTUCCINE ALFREDO

Steps:

• Make the sauce: Melt the butter in a skillet over medium heat. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute. Add in the flour and cook, stirring with a wooden spoon, 1 minute. Whisk in the milk and 3/4 teaspoon salt and cook, whisking constantly, until just thickened, about 3 minutes. Add the Neufchâtel and parmesan cheese; whisk until melted, about 1 minute. Stir in the chopped parsley.
• Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 2 to 3 minutes. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and gently toss to combine, adding more cooking water as needed to loosen. Season with salt. Divide among bowls and top with parmesan and pepper.

YOGURT FETTUCCINI ALFREDO

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.

CHICKEN FETTUCCINE ALFREDO WITH YOGURT

Steps:

• Sprinkle chicken breasts with salt, pepper and paprika to taste. Melt butter over medium heat. Brown chicken breasts on both sides in butter, then add chicken broth, cover and simmer over medium heat until done (about 10 minutes).
• In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.
• In a blender or food processor blend remaining ingredients until smooth and transfer to top of a double boiler or a metal bowl set over a saucepan of barely simmering water. Heat sauce, stirring constantly, until and instant-read thermometer registers 140°F and remove top of double-boiler of bowl from heat.
• Add pasta to boiling water and boil until al dente. Reserve 1/4 cup of the pasta cooking water and drain pasta in a colander. Return pasta to kettle and add sauce and reserved cooking water, tossing gently until combined well. Slice chicken and arrange on top of fettucine and serve.

LIGHTER CHICKEN FETTUCCINE ALFREDO

Steps:

• Combine chicken breasts and chicken broth in a saucepan over medium-high heat. Bring to a boil, cover, and reduce heat to low; simmer for 5 minutes. Turn breasts, cover, and simmer another 5 minutes. Remove from heat and let sit with the cover on for 15 minutes.
• Remove chicken breasts from the broth and set aside to cool, reserving the broth in the saucepan. Once the chicken is cool enough to handle, cut into bite-size slices.
• Return the chicken broth to medium heat and cook until reduced to 1 cup.
• Stir garlic, black pepper, and heavy cream into the reduced broth; bring to a simmer and remove from heat.
• Whisk egg yolks in a bowl until smooth. Beat 1 tablespoon of the warm cream mixture into the eggs until thoroughly incorporated; repeat until about 1/2 cup of the warm cream mixture is used.
• Whisk the warm cream and egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, whisking constantly, until the mixture almost comes to a simmer and thickens, about 5 minutes. Season with salt and black pepper to taste.
• Bring a large pot of lightly salted water to a boil. Cook fettuccine in boiling water, stirring occasionally, until nearly cooked through, about 7 minutes. Drain.
• Stir parsley, 1 cup of Parmigiano-Reggiano, and cream mixture into the pasta. Remove from heat, cover, and let sit for a few minutes until thick.
• Fold chicken and 1 cup Parmigiano-Reggiano into the pasta mixture to serve.