Main Course
Light and Creamy Fettuccini with Fresh Basil
Image and Recipe Copyright © 2003-2010 Jennifer Iserloh
Traditional fettuccini is oozing with fat from heavy cream, but this version is light and high in protein from the yogurt. Toss in grilled chicken and peas to make it a one-pot meal!
Serves 4
Ingredients
16 oz of Fettuccini
1/2 cup non-fat Greek or plain yogurt
1/4 cup basil leaves chopped
1/4 cup reduced-fat sour cream
2 tablespoons Parmesan
2 cloves of garlic, thinly slices
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
non-fat cooking spray
Directions
Cook pasta according to package directions and drain. Set aside. Coat a large skillet with cooking spray and place over medium-high heat and add the oil. Reduce the heat to low and combine the pasta, basil, yogurt, sour cream, Parmesan, salt, and pepper. Toss to combine and serve immediately.
Make It A Meal
Serve with Zucchini with Sage or Sauteed Spinach.
Wine Pairing
Pinot Grigio, Chardonnay, Sauvignon Blanc
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February 8, 2010, 1:28 pm
Wow, I served this with chicken I added about 1/8 cup neufatel that I had left over from another recipe. This was better than some restaurant’s fettuccini alfredo and so much healthier. This is my new favorite recipe!