Chobaniのインスタグラム(chobani) - 12月8日 11時40分

Lean, mean, fettucceen! Using Greek yogurt in your favorite creamy pasta sauces means adding protein and saving calories without sacrificing consistency. Try our #recipe for fettuccine with mushrooms, basil, and bacon below!
Fettuccine Alfredo with Creamy Yogurt Sauce, Mushrooms, and Bacon
Ingredients:
1 cup Chobani® Plain Whole Milk Greek Yogurt
1 box of fettuccine
1 tablespoon extra virgin olive oil
1 finely chopped onion
2 crushed garlic cloves
2 slices diced bacon
2 cups of mushrooms
¾ cup grated parmesan
¼ cup torn basil leaves
Salt and pepper, to taste
Instructions:
1. Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain and reserve some of the cooking liquid.
2. Heat olive oil in a saucepan and sauté the bacon until crispy. Add the onions and garlic and cook until golden brown.
Add the mushrooms and cook until brown.
3. On low heat, stir the pasta and yogurt into mushroom mix.
Add some of the reserved cooking liquid to create a creamy texture.
4. Stir in cheese over low heat until melted. Season with salt and pepper and top with basil.

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