Fettucine Alfredo

I am trying to get back into a cooking kick and my co-worker brought in a new healthy cookbook. I tried the Alfredo sauce recipe last night and thought it was pretty good. A little more bitter than regular Alfredo, so I added a small bit of sugar to balance it out. I also added more cornstarch and chicken broth to make a larger batch of sauce.

Ingredients
8 ounces whole-wheat fettuccine
1 Tablespoon butter
1 Tablespoon olive oil
3 garlic cloves, minced
3 Tablespoons cornstarch
pinch of ground nutmeg
1 (14.5ox) can low fat, low sodium chicken broth
3/4 cup grated parmigiano-reggiano cheese
3/4 cup Greek yogurt
Salt and freshly ground black pepper
1 teaspoon sugar
1 teaspoon cayenne pepper

1. Bring large pot of salted water to a boil. Add the fettuccine and cook according to the package directions, 9-11 minutes; drain
2. While the pasta is cooking, melt the butter and oil in a large nonstick saute pan over medium head. Add the garlic and cook until it is fragrant, about 2 minutes.
3. Meanwhile, combine the cornstarch and nutmeg in a small bowl. Whisk in the chicken broth until smooth. Pour the mixture into the saute pan, raise the heat and bring sauce to a simmer. Whisk in 1/2 cup of the cheese until it has melted. Remove the saute pan from the heat and whisk in the yogurt until the sauce is smooth. (add sugar and cayenne to taste)
4. In a large bowl, toss the cooked fettuccine with the Alfredo sauce. Season with salt and pepper to taste. Top the pasta with the remaining 1/4 cup cheese and serve.

I just sauted some chicken in wine and tomatoes to top the pasta. Overall the recipe is a keeper and since it doesn't use any cream, I may be able to serve it for Heather and not cause issues for her allergies.