Fettuccine Alfredo With Skimmed Milk Recipe
Ingredients
| 3/4 cup plain nonfat yogurt | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Evaporated milk | 1/2 Cup (16 tbs), skimmed | |
| 1 large egg, lightly beaten | ||
| Parmesan cheese | 2 1/4 Ounce, grated | |
| 2 cups hot cooked fettuccine | ||
| Chopped | 1 Tablespoon | |
| Chives | 1 Tablespoon, chopped | |
Directions
1. To prepare yogurt cheese, set medium strainer lined with coffee filter over medium bowl. Place yogurt in lined strainer; cover and refrigerate until 1/2 cup yogurt cheese remains, about 5 hours. Discard drained liquid.
2. Spray medium nonstick skillet with nonstick cooking spray; add onion and garlic; cook over medium heat until softened, about 2 minutes.
3. Reduce heat to low; gradually (to keep mixture from curdling) whisk in milk, yogurt cheese, and egg. Add 2 ounces of the Parmesan cheese and the fettuccine; toss to combine. Cook over low heat until cheese is melted, about 1 minute. Transfer
to serving dish; sprinkle with the remaining cheese, the parsley, and chives.
2. Spray medium nonstick skillet with nonstick cooking spray; add onion and garlic; cook over medium heat until softened, about 2 minutes.
3. Reduce heat to low; gradually (to keep mixture from curdling) whisk in milk, yogurt cheese, and egg. Add 2 ounces of the Parmesan cheese and the fettuccine; toss to combine. Cook over low heat until cheese is melted, about 1 minute. Transfer
to serving dish; sprinkle with the remaining cheese, the parsley, and chives.
Chef
