1/2 c ricotta cheese
1/2 c yogurt
1/2 c real Parmesan cheese
1 Tbs butter
12 oz pasta
salt and pepper to taste
Puree ricotta cheese with yogurt, butter and Parmesan in a food processor along with salt and pepper. Boil pasta according to package instructions. Then after draining past mix the sauce with the pasta while the pasta is still warm.
Add diced chicken and sauteed veggies. Alter the amount of pasta or the amount of sauce to taste - just keep the sauce proportions the same.
The second time I made this I forgot to add the butter and the recipe did not taste as creamy or fettuccine like as I had remembered. I also added 1/4 cup more of the yogurt and cheeses. It is also possible I used a full fat ricotta the first time. The second I used low fat (but not fat free). A tasty addition was a couple of tablespoons of fresh mint finely chopped.