Chicken Fettuccine Alfredo With Yogurt – a delicious recipe with fettuccine, egg whites, ricotta cheese, yogurt, parmesan cheese, fresh ground white pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
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).
2
In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.
3
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 140u00b0F and remove top of double-boiler of bowl from heat.
4
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.
331
kcal
Calories
17
g
Fat
4
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 16 ounces fettuccine, 2 large egg whites, 3/4 cup part-skim ricotta cheese, 1/2 cup plain fat-free yogurt, and more.
Yes, Chicken Fettuccine Alfredo With Yogurt falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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