Yields: 6 servings
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.