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Ingredients
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½ (16 ounce) package whole wheat fettucine
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2 teaspoons cornstarch
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1 pinch ground nutmeg
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1 tablespoon salted butter
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3 cloves garlic, minced
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¾ cup reduced-fat, low-sodium chicken broth
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¾ cup grated Parmigiano-Reggiano cheese, divided
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¾ cup Greek yogurt
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salt and ground black pepper to taste
Directions
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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.
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While the fettuccine is cooking, combine cornstarch and nutmeg together in a small bowl. Add chicken broth and whisk until smooth.
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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.
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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.
Nutrition Facts (per serving)
356 | Calories |
12g | Fat |
46g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 356 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 7g | 34% |
Cholesterol 30mg | 10% |
Sodium 338mg | 15% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 2g | 7% |
Total Sugars 4g | |
Protein 16g | 33% |
Vitamin C 1mg | 1% |
Calcium 184mg | 14% |
Iron 2mg | 10% |
Potassium 136mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.