Awesome Alfredo!

I love alfredo but it is generally a recipe for a heart-attack. However I found this awesome recipe on Runner's World website. It looked weird to me (nutmeg?!) but we both think it is as good as Olive Garden!

"Rocco's Fettuccine Alfredo

DiSpirito's latest cookbook, Now Eat This!, transforms heart-stopping dishes (literally!) like this pasta, traditionally laden with heavy cream, butter, and cheese. Here, he re-creates the sauce's velvety texture with Greek yogurt and chicken broth.

8 ounces whole-wheat fettuccine
1 tablespoon butter
3 garlic cloves, minced
2 teaspoons cornstarch
Pinch of ground nutmeg
3/4 cup low-fat, low-sodium chicken broth
3/4 cup grated Parmigiano-Reggiano cheese
3/4 cup 5 percent plain Greek yogurt (I used some of the yogurt I made in this! I am probably going to try this next time with no Greek at all- it's expensive but I could not find any other plain yogurt with active cultures to use as a starter)
Salt and freshly ground black pepper to taste (I don't think it needs salt, the yogurt gives it an awesome tang)

Bring a pot of salted water to a boil. Add fettuccine; cook according to package directions.

While pasta cooks, melt butter in a large nonstick saute pan over medium heat. Add garlic and cook two minutes.

Combine cornstarch and nutmeg in a small bowl; whisk in chicken broth until smooth. Pour into saute pan, raise the heat, and bring sauce to a simmer, whisking occasionally.

Whisk in 1/2 cup of the cheese until melted. (I also added canned chicken since I forgot to cook some) Remove pan from heat.
Whisk in yogurt until smooth.

Toss fettuccine with Alfredo sauce. Season with salt and pepper. Top pasta with remaining cheese (we probably used less on top). Serves four."

I steamed broccoli and threw it on, and I think it would also be good with asparagus. We used bread to clean all the sauce off our plates.