GREEK YOGURT FETTUCCINE ALFREDO
Our version of the Italian-American trattoria dish is great for days when you're craving warm, energy-dense, comfort food. Greek yogurt is higher in protein and lower in fat than the traditionally used heavy cream, yet the garlic and Parmesan give this dish its classic flavor. Whether you're strapped for time or recovering from treatment and feeling low energy, this dish comes together quickly. Just prep the sauce ingredients while the pasta is cooking, then finish the sauce when the pasta is done.
Provided by Cook for Your Life Staff
Categories Mains
Number Of Ingredients 1
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.
Nutrition Facts : Calories 2399
FETTUCCINE ALFREDO
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the bechamel: In a medium saucepan, melt the butter over medium flame. Add the flour and whisk until the texture of wet sand is achieved. Lower the heat to low, add the cloves and nutmeg and cook for 2 minutes. Slowly whisk in the whole milk and bring the sauce to a simmer. Cook for 3 minutes, season with salt and pepper and set aside.
- For the fettuccine alfredo: Bring a large pot of water to a boil and season with salt. Add the pasta and begin to cook.
- Meanwhile, in a large saute pan, heat the olive oil over medium heat. Cook the shallots and garlic until soft, about 4 minutes. Add the bechamel sauce, along with 1 cup of the pasta water.
- When the pasta is 80 percent cooked, add it to the saute pan and simmer until the sauce is thickened and the pasta is al dente. Toss with the cheeses and parsley, and season with salt and pepper.
FETTUCCINE ALFREDO
Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
LOW-CAL FETTUCCINE ALFREDO
This lighter version of alfredo gives you all the creaminess of the original without loads of heavy cream and butter.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 490 calorie, Fat 15 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 734 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 20 grams
LIGHTER CHICKEN FETTUCCINE ALFREDO
This version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 1h10m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 758.9 calories, Carbohydrate 59.6 g, Cholesterol 239.4 mg, Fat 41.8 g, Fiber 2.8 g, Protein 37.8 g, SaturatedFat 24.2 g, Sodium 505.2 mg, Sugar 2.9 g
LIGHTER FETTUCCINI ALFREDO
A low-fat pasta for garlic lovers. For variety, try shell or penne pasta.
Provided by Linda Lou
Categories Main Dish Recipes Pasta
Yield 6
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water cook fettuccini until al dente. Drain.
- Combine milk, cubed Neufchatel cheese, butter or margarine, garlic powder, onion powder, minced garlic, and salt. Stir until smooth. Stir in grated Parmesan cheese and cook 2 to 3 minutes, or until blended.
- Toss pasta with Alfredo sauce and serve warm.
Nutrition Facts : Calories 437.8 calories, Carbohydrate 44.6 g, Cholesterol 41.3 mg, Fat 20.7 g, Fiber 1.9 g, Protein 17.8 g, SaturatedFat 9.5 g, Sodium 623.6 mg, Sugar 4.4 g
LIGHTER FETTUCCINE ALFREDO WITH GREEK YOGURT
This fettuccine Alfredo with Greek yogurt, chicken, and spinach is similar to a version served years ago at the Olive Garden®. It was awesome.
Provided by Teresa
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 355.7 calories, Carbohydrate 45.7 g, Cholesterol 30 mg, Fat 12.4 g, Fiber 2 g, Protein 16.4 g, SaturatedFat 6.7 g, Sodium 337.5 mg, Sugar 3.8 g
YOGURT FETTUCCINI ALFREDO
from "runner's world" - http://www.runnersworld.com/article/0,7120,s6-242-303-504-13456-0,00.html#
Provided by ellie3763
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 315.2, Fat 9.5, SaturatedFat 5.1, Cholesterol 66.3, Sodium 292.2, Carbohydrate 43.1, Fiber 1.9, Sugar 1.2, Protein 13.9
CHICKEN FETTUCCINE ALFREDO WITH YOGURT
This is from Stonyfield Farms; who'da thunk of yogurt in alfredo sauce? I am posting here for safekeeping. I can already tell it's gonna need some garlic...
Provided by smellyvegetarian
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
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.
FAVORITE FETTUCCINE ALFREDO
Steps:
- Combine everything except the pasta in a bowl. Microwave until the butter and cheese are completely melted. Stir until smooth, adding extra cream or milk if mixture is stiff. Pour the sauce over the pasta. Sprinkle some more Parmesan cheese on top, if you like
FETTUCCINE ALFREDO -LOW FAT AND HEALTHY!
I got this recipe from a container of organic yogurt. It looked really good. I love alfredo sauce, but it's so high in calories and fat. This looks like a possible alternative. I haven't tried it - if you try it, please review it!
Provided by Jennifer R
Categories High In...
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook pasta, drain, set aside.
- Cook olive oil and garlic in a skillet until browned.
- Add pasta to skillet, and add 1/2 cup cheese. Mix together.
- Add milk, stir, cook on medium heat for 2 minutes or so.
- Mix yogurt with 1/2 cup of pasta in a separate bowl, to prevent curdling.
- Return yogurt and pasta to pan, mix well.
- Remove from heat, add remainder of cheese, and salt and pepper to taste.
- Cover and let stand for 12-15 minutes, so the pasta can absorb all the liquid.
Nutrition Facts : Calories 117.8, Fat 7.5, SaturatedFat 3.6, Cholesterol 18.3, Sodium 809.5, Carbohydrate 4.9, Sugar 4.1, Protein 7.7
FETTUCCINI ALFREDO - LIGHT EDITION
This is basically a recipe I found in the Looneyspoons cookbook and altered to suit my tastes! So very yummy! Feel free to add whatever you like - sometimes I add chicken, and sometimes I add shrimp!
Provided by Shannon 24
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook fettuccine. Drain and return to pot.
- While you are cooking the pasta, prepare the sauce. Melt butter in a medium saucepan over medium heat.
- Add garlic and sauté for 1 minute.
- Mix the milk and flour together until smooth. Add to garlic.
- Increase heat to medium high. Cook and stir until it is bubbling and thickened. 4 - 5 minutes.
- Reduce heat to low. Stir in Parmesan cheese, basil, salt and pepper. Cook for 1 -2 minutes, until cheese is melted.
- Stir in chicken or shrimp and sour cream.
- Cook until heated through.
- Pour sauce over fettuccine and toss to coat.
- Enjoy!
Nutrition Facts : Calories 419.2, Fat 13.8, SaturatedFat 7.7, Cholesterol 100.3, Sodium 395.8, Carbohydrate 56.2, Fiber 0.2, Sugar 4.8, Protein 17.1
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