This is a different take on Alfredo sauce, lower in calories than the sour cream original.
16 oz egg noodles
3 Tbsp butter
4 boneless, skinless chicken breast halves, split horizontally
3/4 cup white wine
3/4 cup ricotta
3/4 cup plain yogurt
1/2 cup Parmesan cheese
4 cloves garlic, pressed
salt & ground black pepper
Cook the noodles according to package directions. Drain, put back into cooking pot and add butter. Stir to melt butter and coat noodles. Cover to keep warm.
While pasta is cooking, season the chicken breasts and poach in wine, about 5 minutes. Cook until just done, don’t over cook. Remove from pan and keep warm. When cooled enough to handle, slice into bite-sized pieces.
Reduce wine in pan until nearly dry. Add ricotta, yogurt, Parmesan, and garlic. Stir over low heat until well mixed, seasoning with salt & pepper. Add chicken and sauce to pasta, folding well to mix.
Note: I seasoned the chicken with Seasoned Salt. Makes a nice flavor addition. Sauce is not smooth like a sour cream based sauce, but the flavor is good.