Name: Chicken Fettuccine Alfredo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Ingredients: 12 oz uncooked fettuccine; 2 tbsp grape seed oil; 1 ½ lbs boneless, skinless chicken breasts cut into bite-size pieces (may substitute with precooked deli rotisserie chicken, about 2 cups cooked chopped chicken); 1 cup Odyssey® Greek Plain Yogurt; 1 cup heavy cream; ½ cup milk; 1 tbsp butter; 1 ½ tsp freshly grated nutmeg (do not substitute); ¾ tsp salt; ¼ tsp ground white pepper; ¼ tsp garlic powder; 1 cup freshly grated Romano cheese; basil leaves (garnish)

12 oz uncooked fettuccine

2 tbsp grape seed oil

1 ½ lbs boneless, skinless chicken breasts cut into bite-size pieces (may substitute with precooked deli rotisserie chicken, about 2 cups cooked chopped chicken)

1 cup Odyssey® Greek Plain Yogurt

1 cup heavy cream

½ cup milk

1 tbsp butter

1 ½ tsp freshly grated nutmeg (do not substitute)

¾ tsp salt

¼ tsp ground white pepper

¼ tsp garlic powder

1 cup freshly grated Romano cheese

basil leaves (garnish)

Cook fettuccine according to package directions; drain (do not rinse) and place back in pot.

While fettuccine is cooking, add grape seed oil to a large skillet and place over medium-high heat. Add chicken breast pieces, cook and stir until done. Cover and set aside.

In a large saucepan, add Greek Plain Yogurt, cream, milk, butter, nutmeg, salt, pepper, garlic powder and cheese. Whisk to combine and place over medium-low heat. Cook and gently stir until cheese melts and sauce is done, about 5-8 minutes.

Add cooked chicken pieces to pot of drained fettuccine then pour sauce over pasta; stir and heat through. Turn heat off, cover and let stand until fettuccine has absorbed most of the sauce; stir and serve.

Garnish with a fresh basil leaf.

AuthorwebguyYields6 ServingsPrep Time20 minsCook Time35 minsTotal Time55 minsCategoryEntree, Greek Yogurt

AuthorwebguyCategoryEntree, Greek YogurtDifficultyIntermediate

Ingredients