Served as main course. Non-vegetarian dish.

Italian

2 quarts low-sodium Chicken stock

8 ounces dry Fettuccini Noodles

1/2 cup low-calorie Sour Cream

1/2 cup low-fat plain Yogurt

2 Tablespoons low-calorie Margarine

2 Cloves Garlic, minced

3 Tablespoons chopped Parsley

2 Tablespoons grated Parmesan Cheese, optional

Heat stock to boiling over high heat. Add and cook noodles until tender but firm to bite, about 12 minutes, drain and set aside. In small bowl, mix together sour cream and yogurt until smooth. Set aside. Melt margarine in large skillet over medium heat. Add and sauté garlic 1 minute. Reduce heat to low and add yogurt mixtures, blending well, add noodles and toss gently until sauce is evenly distributed. Sprinkle with Parmesan cheese.

Serves: 8

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