Fit Fettuccine Alfredo with Shrimp

I made this today for lunch and it was a hit! Not quite the same as the full fat version, but the nutrition information is pretty impressive: 366 calories, 8.2 g fat, 39 g protein, 30.8 g carb and 4.6 g fiber.

8 oz. whole wheat fettuccine
1 lb. raw shrimp, peeled and de-veined or 2 chicken breasts
2 tsp. butter
3 cloves garlic
2 tsp. cornstarch
2 grates of nutmeg or dash of powdered nutmeg
3/4 cup chicken broth
3 1/2 T.shredded parmesan
1/2 cup 2% Greek Yogurt
salt and pepper to taste
1/4-1/2 tsp. parsley

Boil fettuccine noodles until 2 minutes before al dente. Add shrimp and cook until they curl up and turn pink. Drain noodles.

Meanwhile melt butter in a skillet. Add garlic and saute until fragrant, about 2 minutes. Mix cornstarch with nutmeg and whisk in chicken broth until smooth. Add chicken broth mixture to garlic/butter and stir constantly until it boils and thickens. Add 1/4 cup cheese and stir until melted. Remove from heat and add Greek Yogurt. Stir in until well blended. (Can warm over burner, but do not boil.) Toss noodles and shrimp with sauce. Add salt and pepper to taste. Serve topped with extra cheese and some parsley.
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Serves 4. Picture and recipe from Mimi's Fit Foods.

6 pts