Reviewed: Jul. 24, 2009

I thought this was great. Esp for being a light dish. I accidentally added more Parmesan cheese than I was supposed to... so keep that in mind.

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Mandy3326

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Reviewed: May 16, 2009

did not thicken, finally added a jar of store-bought alfredo, and milk/cornstarch combo. Seasoning was not right either. :-/ Wasn't too bad after all the changes.

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jbigger

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Reviewed: Feb. 15, 2009

I have made this several times. While it is not your true homestyle alfredo, it is very good and has very good flavor...and is simply much much healthier. If your sauce isn't thickening, bump up the heat a little and/or add a little thickening agent (flour or corn starch). It's not a super thick, creamy sauce, so don't stand around waiting for it to get that thick...there is no butter and cream, so you have to sacrifice thickness a little. This is great warmed up as leftovers, also. I suggest giving it a try if you're trying to eat healthier and love pasta.

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S*T*L*Y

Cooking Level: Intermediate

Home Town: Warsaw, Indiana, USA

Living In: Brownsburg, Indiana, USA

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Reviewed: Feb. 14, 2009

Used this for the sauce only, and added it to a baked pasta dish. I created a roux with the oil and the flour first and fried the onion in it, then added the remaining ingredients. I had to use a little more than 2tsp of oil though, so perhaps it wasn't the low fat alternative. We did it this was to get the onion to cook down a bit as my wife doesn't like the taste of onion. I'd make it again.

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Nik and Ryan

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Reviewed: Jan. 25, 2009

I've been looking for a healthier way to make a white sauce and this recipe was PERFECT!!! I love the idea of substituting chicken broth for butter. Delicious!

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anne

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Reviewed: Jan. 23, 2009

Absolutely amazing! YUM Great taste without the guilt. I made this as suggested: without the onions, increase garlic cloves to 3 -4. Also, added chicken tenders while sautéing garlic in butter.

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ltorneden

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Reviewed: Jan. 20, 2009

I use peas instead of broccoli. I also highly suggest adding some crumbled bacon. Delicious!

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Jen Cardenas

Cooking Level: Intermediate

Home Town: Mendham, New Jersey, USA

Living In: Lyndhurst, New Jersey, USA

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Reviewed: Jan. 12, 2009

Good stuff....my favorite part was that I had everything on hand. Added Chicken and served with a green salad. Yummy. Did have to end up adding more flour though.

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ShepR

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

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Reviewed: Jan. 11, 2009

This recipe was pretty good. After reading all the reviews about it not getting thick quickly, I decided to add one more tablespoon of flour and one tablespoon or cornstarch. I also added red pepper flakes and much more garlic. It was pretty good!

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Abby

Cooking Level: Beginning

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Reviewed: Jan. 10, 2009

Well I liked my version - lol! I added chicken which I browned first with salt, pepper and garlic powder. Made the sauce with fat free half and half, made a roux with som eoil and the flour in with my onion/garlic mixture before adding the liquids. I added the broccoli in with my pasts (penne) and also some sliced dry packed sun dried tomatoes. Nice meal.

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MARYANNEQ

Cooking Level: Expert

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Reviewed: Dec. 10, 2008

This was pretty good. We also made it with peas instead of broccoli because that's all I had.. but I have been wanting to have Alfredo without using cream cheese.. etc. This was yummy. It did take forever to thicken.. shoulda read the reviews before I made it.. but I used some corn starch and a little extra flour and things worked out.

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LRoecker

Cooking Level: Expert

Home Town: Logan, Utah, USA

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Reviewed: Nov. 22, 2008

I made this for my girlfriend and I for each of us to take to work during the week. We both loved it, and it's a money saver too. I used 4 cloves of garlic rather than 1, as some people suggested, and also minced the onion and garlic in the food processor.

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Thomas M

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Reviewed: Oct. 30, 2008

I'm sorry, but I guess I'm in the minority on the reviews for this recipe! Our family thought it was pretty tasteless (the sauce). I found it difficult to thicken and had to add more flour than called for. We wanted more of a substantial meal so I added some pre-cooked (Perdue) chicken. No matter...nothing seemed to help this recipe! I know it's supposed to be light, but there has to be something more to this sauce! I will continue to look for a light(er) version of alfredo!

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Tammy

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Reviewed: Oct. 22, 2008

I brought this to a pasta-bar-pot-luck and it was the first sauce gone. Really good especially with chicken.

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RMILEY

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Reviewed: Sep. 29, 2008

Easy to make and my family really enjoyed it.

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melonie111

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Reviewed: Apr. 10, 2008

Better than most other recipes and light too. Quite tasty!

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VIVNIDHI

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Reviewed: Mar. 10, 2008

This was really good. I served it over spinach fettucine and added some boneless chicken breasts on top that I oven fried. Very good and I didnt have any issues with my sauce thickening.

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Feb. 24, 2008

delicious!!! I just went to olive garden and ordered fettuccine alfredo, and oh my God this recipe closely resembles the taste of the alfredo sauce i had at that restaurant! I did what one of the previous reviewers suggested, and mixed a can of evaporated milk and half a cup of skim milk to make up for the two cups of milk in the recipe, and it turned out great!! :D

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Auroramec

Cooking Level: Beginning

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Reviewed: Feb. 7, 2008

I made this recipe last night and followed many of the suggestions listed and it came out fabulous. The changes I made were: more garlic, more parmesan cheese, more black pepper and I added a little crushed red pepper flakes. I was also able to make this a two pan meal. One pot for the pasta, and a large skillet for everything else. I completed step one, but added sausage, mushrooms, grape tomatoes and peas. In a small bowl, I mixed well the items in step 2 with a whisk and then slowly added it to the large skillet (on Medium heat). It did thicken up without problem after about 3-5 minutes of cooking. I then added the pasta, more black pepper and more parm. With warm bread and a salad...Delicious!

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dbebcb

Cooking Level: Intermediate

Home Town: Newburgh, Indiana, USA

Living In: Holly Springs, North Carolina, USA

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Reviewed: Jan. 15, 2008

i was hesitant to try this after reading some reviews, but i made lots of changes, and it came out AMAZING- followed previous reviews and made a roux, still took a while to thicken (i ended up adding some extra flour to speed it up)- i added chunked chicken breast and it was delicious! could barely tell the difference from the full fat alfredo sauce! i will definitely make it again!

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emi

Cooking Level: Beginning

Home Town: Brooklyn, New York, USA

Living In: Mercerville, New Jersey, USA

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