1/4 cup all-purpose flour
1/4 teaspoon garlic powder or 1 clove garlic, minced
1/4 teaspoon ground black pepper
1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1/3 cup plain yogurt
3/4 of a 16-ounce package linguine, cooked and drained (about 6 cups)
6 tablespoons grated Parmesan cheese
Chopped fresh parsley
- Stir the flour, garlic powder and black pepper in a 4-quart saucepan. Add the broth to the saucepan and stir until the mixture is smooth. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat.
- Stir the yogurt in the saucepan. Add the pasta and 4 tablespoons of the cheese and toss to coat. Sprinkle the pasta mixture with the parsley and remaining cheese.
I've been trying to cook lower fat meals for Sean since his surgery, which hasn't been easy. I remember hearing on The Biggest Loser that one guy made Alfredo with Greek yogurt instead of cream for a healthier alternative. So, I found this recipe from Campbell's Kitchen. I love them. We were skeptical about this recipe since it uses chicken broth but it was actually pretty good! If I didn't know about the substitutions I don't think I would even know it was low-fat. This recipe has 270 calories per serving and only 3g fat per serving. Regular Alfredo sauce recipes have close to 1,000 calories and 40g fat. Ouch!!!
