Healthy Fettuccine with Alfredo Sauce

Basic Instructions for fettuccine with yogurt Alfredo.

1. 1

   In a saucepan, heat on medium a tablespoon of butter or olive oil. Add in minced garlic or garlic powder, non-dairy milk, and whisk well.

2. 2

   Add a touch of salt and pepper, and dried herbs making sure all is combining well.

3. 3

   Mix in Greek yogurt and grated parmesan, whisking it to combine. It might be clumping at first but once cooled it will get smoother. If parmesan doesn’t melt, then put back on the heat to melt more.

4. 4

   Cook pasta according to package. See below for zoodles. Drain and set aside or back in the pasta pot. Toss with olive oil and salt, if desired.

5. 5

   Once pasta is done, drain but don’t rinse it. Combine immediately with the yogurt Alfredo sauce.

6. 6

   Add in capers and toasted pine nuts if using. Toss it all together and add additional toppings as desired.

7. 7

   Preheat oven to 400F. Rub chicken breast with olive oil, lemon, salt and pepper. Place chicken in the preheated oven for 25- 40 minutes depending on the oven. For smaller chicken breasts, check at 25 minutes with a meat thermometer for doneness. Internal temperature should reach 165F. Remove from the oven and let it rest for 10 minutes before slicing/chopping.

   25 min
8. 8

   Add the chicken with the pasta and yogurt sauce. Add capers, pine nuts, or chopped nuts of choice. Toss until everything has warmed through. Remove from heat and serve. Top with a sprinkle of parmesan and fresh herb (parsley, oregano, or basil) optional lemon wedge.

9. 9

   Season shrimp with 1/2 teaspoon salt, 1/4 teaspoon black pepper. Place a large, non-stick pan over medium/high heat and add 1 Tablespoon butter or olive oil. Once butter is melted or oil is sizzling, add the shrimp. Cook 90 seconds on each side. Add 1 teaspoon garlic and sauté for another 30 seconds to a minute or until fragrant. Shrimp should be cooked just until no longer translucent. Transfer to cool to plate to prevent overcooking. Add the shrimp with the pasta and yogurt sauce. Top with pine nuts and capers (optional) until everything has warmed through. Remove from heat and serve. Top with a sprinkle of parmesan and fresh herb (parsley, oregano, or basil) optional lemon wedge.

   2 min
10. 10

    Add the zucchini noodles to a large pot with 1 teaspoon olive oil. Coat and toss. Add the yogurt sauce toss until everything has warmed through. Add the optional nuts/capers. Toss again (gently). Remove from heat and serve. Top with a sprinkle of parmesan and fresh herb (parsley, oregano, or basil), protein of choice, and optional lemon wedge.