Scrumptious Sundays

A twist on Rocco Disporito's Lightened Fettuccine Alfredo.

CHICKEN AND MUSHROOM FETTUCCINE ALFREDO

8 oz. whole wheat fettuccine (regular if you can't find whole wheat is fine)

1 tbsp olive oil

3 garlic cloves, minced

2 tsp cornstarch

Pinch ground nutmeg

1 package sliced mushrooms

2 chicken breasts, cooked and diced

3/4 cup low-fat, low-sodium chicken broth

3/4 cup grated Parmigiano-Reggiano cheese

3/4 cup 0% Greek yogurt

Salt and freshly ground black pepper 

1)  Bring large pot of salted water to boil.  Add fettuccine and cook according to package directions, usually 9 to 11 minutes gives it the perfect doneness; drain.

2)  While pasta is cooking, put olive oil in large sate pan over medium heat.  Add garlic and cook until fragrant, about 2 minutes.
3) Meanwhile, combine cornstarch and nutmeg in a small bowl.  Whisk in chicken broth until smooth.

 4)  Pour mixture into sauté pan, raise heat, and bring sauce to simmer, whisking occasionally.

 5) While sauce is simmering sauté mushrooms, drain excess water.

 6)  Whisk in 1/2 cheese until melted. REMOVE FROM HEAT.

 7) Whisk in yogurt until sauce is smooth.  Mmmm, looks sinful doesn't it!

 8)  Add cooked chicken and mushrooms (or other ingredients like broccoli) and toss with pasta noodles.

9) Top pasta with remaining 1/4 cheese and serve.  Makes 4 (small) servings.

Bon appetite!  This dish is so so so good this is the 2nd time we've posted it on the blog.  We actually made this recently and did it 2 weekends in a row, not to mention at a family members' house while out of town.  It is, if not as good, better than any high fat, high sodium dish you would get at a top Italian restaurant.  CHALLENGE - try it!  You'll like it.

Another tip - we double the recipe, it seems easier with the amount of ingredients and we love the leftovers.  A box of pasta is 16 oz, a small container of Fage greek yogurt is 1 1/2 cups, etc.  Seriously even the leftovers taste like you just made it fresh.  As a matter of fact, I think this just might make the menu again this week - I'm hungry :)

Enjoy!!