Ingredients
- 10 ounces fettuccine pasta
- 2 cups chicken breast cooked and cubed
- 2 teaspoons unsalted butter
- 3 cloves garlic minced
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons flour
- 1 cup pasta water
- 1 cup fat free greek yogurt
- 1/2 cup shaved Parmesan cheese
- parsley for garnish optional
Instructions
- Cook the pasta one minute shy of the directions on the box.
- Reserve one cup of the pasta water and drain (but do not rinse the pasta).
- To a cast iron skillet add the butter and garlic, cooking on medium heat until you can just smell the garlic.
- Add in the salt, pepper and flour and whisk well until the flour is fully combined.
- Add in the pasta water slowly while whisking.
- Add in the greek yogurt slowly while whisking.
- Add in the chicken and stir well until coated then add in half of the Parmesan Cheese, whisking until combined.
- Add in the pasta and toss it together well with the rest of the ingredients before serving.
- Garnish with remaining Parmesan cheese and parsley if desired.
Nutrition
Serving: 1/6th recipe | Calories: 291kcal | Carbohydrates: 38.1g | Protein: 14.6g | Fat: 8.9g | Saturated Fat: 4.2g | Cholesterol: 64mg | Sodium: 488mg | Fiber: 0.1g | Sugar: 1.9g
