Chicken Fettuccine Alfredo With Yogurt

• 16 ounces fettuccine
• 2 large egg whites
• 3/4 cup part-skim ricotta cheese
• 1/2 cup plain fat-free yogurt
• 1/4 cup parmesan cheese, grated
• 1/2 teaspoon fresh ground white pepper, to taste
• 1/2 cup chicken broth
• 1/2 teaspoon butter
• 2 chicken breasts

1. Sprinkle chicken breasts with salt, pepper and paprika to taste. Melt butter over medium heat. Brown chicken breasts on both sides in butter, then add chicken broth, cover and simmer over medium heat until done (about 10 minutes).
2. In a 5-quart kettle bring 4 quarts salted water to a boil for pasta.
3. In a blender or food processor blend remaining ingredients until smooth and transfer to top of a double boiler or a metal bowl set over a saucepan of barely simmering water. Heat sauce, stirring constantly, until and instant-read thermometer registers 140u0b0F and remove top of double-boiler of bowl from heat.
4. Add pasta to boiling water and boil until al dente. Reserve 1/4 cup of the pasta cooking water and drain pasta in a colander. Return pasta to kettle and add sauce and reserved cooking water, tossing gently until combined well. Slice chicken and arrange on top of fettucine and serve.

fettuccine, egg whites, ricotta cheese, yogurt, parmesan cheese, fresh ground white pepper, chicken broth, butter, chicken breasts

Taken from www.food.com/recipe/chicken-fettuccine-alfredo-with-yogurt-361830 (may not work)