15 Skinny Fettuccine Alfredo with Arugula

I pedaled quickly, my heart pushing against my chest, dodging the other bikers coming towards me.  The wind caught in my helmet, sliding it back but I didn't dare let go long enough to pull it into place.  I could see the waves crashing below, and stared longingly at the cliff ahead of us.  The traffic flew by on the other side of the railing, but I kept moving forward.  It was both exhilarating and terrifying.  I made little goals for myself...just pedal to the middle big piece of the bridge...okay you made it - now the next piece...okay you can see the trees...and you made it!  We had biked across the Golden Gate Bridge.

As we made our way to the ferry station in Sausalito, I couldn't help but feel on top of the world.  I had faced a big fear and done it!  So we had a celebratory beer on the ferry ride back haha.  

Last weekend the hubs and I ran off to San Fran for a long over due vacation, our first in over a year.  We caught up with great friends who recently got engaged, explored, ate our hearts out, biked and just had a blast together.  (More on the details later.)  My favorite thing about the city, besides the Dungeness crab chowder - holy moly, was the ability to just be an individual and fit in.  So many different styles, personalities, moods, etc. just blending together beautifully.  Love it! 

We got home late on Monday, picked up Watson from the boarding kennel, and pretty much went to bed.  I got back to meal planning on Tuesday and whipped up this healthy version of fettuccine alfredo in no time.  Using greek yogurt in place of all the butter and heavy cream, this version is much lower in fat and full of protein, it'll leave you satisfied, not sluggish.

Skinny Fettuccine Alfredo with Arugula

(Serves 2)

Ingredients:

1 6oz plain greek yogurt (Chobani)

4 oz sour cream (half of a little 8 oz container)

1/2 cup chicken stock

1/4 teaspoon salt

1/2 teaspoon pepper

1/2 cup grated Parmesan cheese

1 clove garlic, minced

1 cup or a big handful of Arugula

1 teaspoon Olive Oil

Fettuccine Pasta

Chives, lightly chopped

Extra Parmesan cheese

1.  Fill a large pot of water and bring to a boil.  Throw in a generous dash of salt and the pasta. (Cook as much pasta as you like, the sauce recipe feeds 2 - generously)  Cook as directed on the box.  

2.  In a large sauce pan, add the yogurt, sour cream, and chicken stock.  Cook over low-medium heat, stirring well and often.

3.  Add in the parmesan, pepper, and garlic, stirring well.  Taste the salt level after adding the cheese, and if you need to go ahead and add the extra salt and stir.

4.  Add in the olive oil and arugula, and cook until the arugula has wilted.  Remove from heat and serve over pasta.  Top with chives and extra cheese, enjoy!

Annnd here is the nutrition info for only the sauce - not noodles:

(Disclaimer: I'm not a nutritionist or dietician, I just used a website to generate a label based on the ingredients, roger that)