Linguine with Creamy Alfredo Sauce

You can really taste the garlic and Parmesan cheese flavors in this creamy, quick-cooking pasta dish because the sauce is made with chicken stock instead of cream.

Linguine with Creamy Alfredo Sauce
SERVINGS
6
PREP TIME
20 mins
TOTAL TIME
25 mins
by 22  people
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Ingredients
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon garlic powder or 1 clove garlic, minced
  • 1/4 teaspoon ground black pepper
  • 1 3/4 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
  • 1/3 cup plain yogurt
  • 3/4 16 ounce package linguine, cooked and drained (about 6 cups)
  • 6 tablespoons grated Parmesan cheese
  • Chopped fresh parsley
Related Video
What is Aioli--Counter Intelligence

Aļoli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

Directions
1. 
Stir the flour, garlic powder and black pepper in a 4-quart saucepan. Add the broth to the saucepan and stir until the mixture is smooth. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat.
2. 
Stir the yogurt in the saucepan. Add the pasta and 4 tablespoons of the cheese and toss to coat. Sprinkle the pasta mixture with the parsley and remaining cheese.
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