Chicken Fettuccine Alfredo
2 chicken breasts seasoned and grilled (Sliced bite size pieces)
8 ounces whole-wheat fettuccine
1 tablespoon butter
1 clove garlic
3/4 cup nonfat plain Greek yogurt
3/4 cup shredded Parmesan cheese
1 tablespoon chopped fresh Italian parsley or Cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg
Preheat your grill to medium-high heat. Brush with oil and then season the chicken breasts with salt and pepper. Grill 5 to 7 minutes on the first side and then flip the chicken over and grill for another 3 to 4 minutes, or until cooked through.
Cook pasta in a pot of boiling water according to package directions. Drain, reserving 1/2 cup of the cooking water.
Melt butter in a large saucepan over medium heat. Add garlic and cook for 1 minute. Stir in the reserved pasta water and remove from heat. Whisk in yogurt, 1/2 cup Parmesan, parsley, salt, pepper and nutmeg. Add the fettuccine and combine well. Serve topped with the remaining 1/4 cup Parmesan.
Tonight, I’m serving with hot baked bread, garden salad and fruit compote.