I thought this was a great recipe; however I modified it by using Chobani Savor whole milk plain Greek yogurt. This will help cut back that curdling effect that some of the other reviews mentioned. Though it isn't nonfat it is still much better than using sour cream or half and half. My opinion. I added broiled chicken that was marinated overnight using balsamic vinegar coconut oil Italian seasoning and fresh garlic. Sooo good! My child and husband absolutely loved it!
Yogurty Noodles This recipe was quite unsavory. It tasted like Greek yogurt covered noodles. The other spices were masked by the strong taste of the yogurt. We even added grilled chicken and the yogurt was still overpowering.
Curdled Yogurt has to do with Heat I made something very similar to this by experimenting and am happy to have a recipe that will probably be better than my experimentation. I have had trouble with yogurt curdling for other recipes and found out that if one raises the temperature of the yogurt more slowly that problem goes away and you have an enjoyable sauce. I also like the idea of using almond milk as suggested by another. Pros: Healthy Tasty (to me) Cons: Won't taste exactly like the buttery sinfulness that is alfredo
Good taste. HORRIBLE presentation. Just like the other reviewers everything was going great until I added the pasta then the sauce separated into murky water and cheese curdles. EW! I tried heating it for a little while extra to thin the whole thing out...didn't work. Another person suggested adding a little heavy whipping cream I tried it added 1-2 tablespoons. It helped with the watery-ness but the cheese is still curdled. It actually tastes pretty good just a horrible presentation. I have to say this is my lowest rating recipes and I make a LOT of Eating Well recipes. SAD FACE.:( Pros: Pretty good taste & relatively healthy Cons: WHAT THE HECK HAPPENED AT THE END?!?!
Use the right kind of pasta This recipe has always worked well for me but I use mung bean fettuccine because I have a gluten-free diet. Most gluten-free pastas release quite a bit of starch when cooking so the sauce ends up nice and thick when you add that 1/2 cup of cooking water. We have enjoyed this with broccoli chicken and other added ingredients!
I didn't have any of the trouble with the sauce that some people did. I wasn't using regular noodles I made zoodles and used a bit of the water they created. I sauteed some shrimp and I poured my sauce over the top of my plated food. I added a little basil to the sauce. It turned out very delicious! I think I will try the almond milk also that sounds like a great idea. I will definitely make this again!