The reviewer gave this recipe 2 stars. This recipe averages a 3.93 star rating.
Reviewed: May 18, 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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The reviewer gave this recipe 4 stars. This recipe averages a 3.93 star rating.
Reviewed: Feb. 18, 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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 3.93 star rating.
Reviewed: Feb. 18, 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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Cooking Level: Intermediate

Home Town: Warsaw, Indiana, USA
Living In: Brownsburg, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.93 star rating.
Reviewed: Jan. 26, 2009
Wow. I was looking for a quick recipe and feel like I hit the jackpot. Like others, I used 2% milk as I didn't have skim. I squeezed some more garlic into the milk/broth mixture and probably used twice the parm. Browned chicken with garlic, onion, parsley, rosemary and thyme. Added in some sun dried tomatoes. Removed the chicken from the skillet. Added the broth to the skillet to thicken, which it did quite nicely. Added the chicken back and used penne. Reminded us of a local restaurant favorite Penne Al Pollo. Try this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.93 star rating.
Reviewed: Jan. 26, 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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The reviewer gave this recipe 4 stars. This recipe averages a 3.93 star rating.
Reviewed: Jan. 26, 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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The reviewer gave this recipe 4 stars. This recipe averages a 3.93 star rating.
Reviewed: Jan. 20, 2009
I use peas instead of broccoli. I also highly suggest adding some crumbled bacon. Delicious!
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Cooking Level: Intermediate

Home Town: Mendham, New Jersey, USA
Living In: Lyndhurst, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.93 star rating.
Reviewed: Jan. 14, 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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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 3.93 star rating.
Reviewed: Jan. 13, 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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Cooking Level: Intermediate

Home Town: Layton, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.93 star rating.
Reviewed: Jan. 12, 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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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 3.93 star rating.
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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Cooking Level: Expert

Home Town: Logan, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.93 star rating.
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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The reviewer gave this recipe 1 stars. This recipe averages a 3.93 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 3.93 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 3.93 star rating.
Reviewed: Sep. 29, 2008
Easy to make and my family really enjoyed it.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.93 star rating.
Reviewed: Apr. 10, 2008
Better than most other recipes and light too. Quite tasty!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.93 star rating.
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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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.93 star rating.
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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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 3.93 star rating.
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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Cooking Level: Intermediate

Home Town: Newburgh, Indiana, USA
Living In: Holly Springs, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.93 star rating.
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
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Cooking Level: Beginning

Home Town: Brooklyn, New York, USA
Living In: Mercerville, New Jersey, USA

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