Tuesday, February 26, 2013
I love pasta alfredo, but it’s hard to make it lactose-free. I ended up finding this recipe that called for Greek yogurt, though, and many brands are lactose-free, so I was excited to give it a try. The result was fantastic! The sauce was thick, which I liked, and it had the full tang from the yogurt, which was so good and so satisfying! Plus, it’s relatively healthy, as this version has no cream or cream cheese. It’s very easy to make, too, and you could simply omit the chicken for a vegetarian version. This recipe is adapted and makes 4 servings. You could add chili powder if you want, as the original recipe calls for, but I omitted it entirely and loved the result anyway.
1 lb. linguine
2 large chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
2 Tbsp. vegetable oil
1 heaping cup baby spinach
½ cup grated lactose-free pecorino romano cheese
½ cup grated lactose-free parmesan
8 oz. lactose-free plain Greek yogurt
Boil water and cook linguine according to package directions.
Season chicken with salt and pepper. Heat vegetable oil in a large saucepan and sauté chicken over medium heat, until cooked through. Turn the heat to low and add spinach. Stir to coat in oil and cook until spinach begins to wilt.
When pasta is finished cooking, drain and add to the pan with chicken and spinach. Immediately add in cheeses and yogurt. Stir to mix everything together and serve immediately.