Skinny Fettuccine Alfredo with Arugula

Fill a large pot of water and bring to a boil. Throw in a generous dash of salt and the pasta. Cook as much pasta as you like, the sauce recipe feeds 2, generously. Cook pasta as directed on the box. When done, drain pasta and set aside.

In a large saucepan, add the yogurt, sour cream, and chicken stock. Cook over low-medium heat, stirring well and often.

Once heated, add in the Parmesan, pepper and garlic, stirring well. Taste the salt level after adding the cheese, and if you need to, go ahead and add the salt and stir.

Add in the olive oil and arugula, and cook until the arugula has wilted.

Remove pan from heat and serve sauce over pasta. Top with chives and extra cheese. Enjoy!

Nutrition facts: Per serving of sauce without noodles

248 Calories
16.5g Fat
22g Protein
5.7g Carbs