Ingredients
- Half of a 16-ounce bundle of whole wheat fettucine
- Two teaspoons of cornstarch for thickening
- A hint of ground nutmeg for a subtle warmth
- One tablespoon of butter with a touch of salt
- Three cloves of finely minced garlic for flavor
- Three-fourths cup of reduced-fat, low-sodium chicken broth
- Three-fourths cup of grated Parmigiano-Reggiano cheese, portioned into thirds
- Three-fourths cup of creamy Greek yogurt
- Season with a sprinkle of salt and a twist of ground black pepper
Step 1
Begin by filling a generously sized pot with water. Allow it to reach a lively boil before adding in the fettuccine, letting it cook until achieving that ideal balance of tenderness and firmness, generally around 9 to 11 minutes.
Step 2
As the fettuccine works its magic, take a moment to blend together cornstarch and nutmeg in a quaint little bowl. Slowly pour in the chicken broth while whisking diligently until a smooth consistency is reached.
Step 3
In a spacious pan, melt a knob of butter over medium heat. Sauté the garlic until its enticing aroma fills the air, approximately 2 minutes. Introduce the chicken broth mixture to the pan, increasing the heat to a medium-high setting. Let it gently simmer, remembering to whisk from time to time. Sprinkle in half a cup of Parmigiano-Reggiano cheese, whisking until fully melted. Once off the heat, incorporate the yogurt into the sauce until it achieves a velvety smoothness.
Step 4
After draining the fettuccine, transfer it to a large bowl. Pour over the luscious Alfredo sauce, ensuring every strand is thoroughly coated. Season with a hint of salt and pepper for that perfect balance of flavors. To finish, sprinkle the remaining Parmigiano-Reggiano on top before serving this delectable dish.
Extra Tips & Suggestions
- 1. To keep your fettuccine noodles fresh and ready for cooking, store them in an airtight container in a cool, dry place.
- 2. For a creamy Alfredo sauce that's both delicious and healthy, opt for low-fat milk or almond milk instead of heavy cream.
