Reviewed: Feb. 21, 2006

Good basic sauce. I followed the suggestions of other readers and used butter to sautee the garlic (used a couple more cloves); created a roux; and nearly doubled the parmesan cheese.

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KARA.

Cooking Level: Expert

Home Town: Taunton, Massachusetts, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Feb. 20, 2006

Yummy - what a way to make "alfredo" and save yourself the calories! I cut up two chicken breasts, coated them in flour and italian seasonings, and sauteed them with the garlic and onion. I added a little bit of the broth and cooked the flour in at this point to make a roux, then added the milk and rest of the broth slowly - sauce thickens up very quickly this way. Could use a bit more salt and pepper but I like my food salty (no high blood pressure worries here :)). At the end mixed in some steamed carrots and frozen peas along with the pasta and sauce, topped with chicken, voila! Served with salad and bread - a dish worthy of company :)

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MEHUNGRY98

Cooking Level: Intermediate

Home Town: Newark, Ohio, USA

Living In: Kent, Ohio, USA

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Reviewed: Feb. 17, 2006

I added shrimp and scallops once and that was really good as well!

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PRAIRIEMOMMY

Cooking Level: Expert

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Reviewed: Feb. 15, 2006

I gave this 3 stars because my kids and my husband liked it. It was okay for me. I don't think I would consider this an Alfredo sauce by any means. It was more like a gravy. It was good, but if your looking for alfredo, this isn't your recipe. I felt good eating it because it is lower in fat and will probably make again considering my family enjoyed it, and my son didn't say "this is discusting" like he usually does if it isn't full of sugar however it wasn't my favorite. I would almost rather consume the calories of regular alfredo sauces.

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BKPPBROWN

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Reviewed: Feb. 12, 2006

I doubled this recipe and it didn't really thicken for me. I added parsley and in my opinion, there was too much onion. Luckily, I saved this recipe by turning it into a baked mac n' cheese (adding A LOT of cheddar) and then sprinkling breadcrumbs on top and baking it for 30minutes. Thank God!

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Feb. 7, 2006

This was very good I added chicken that I seasoned with Italain seasoning and salt and pepper. I also added mushrooms. It was a huge hit with my children I think I even got my Emily to eat broccoli yeah!

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BANGER5

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

Living In: Minburn, Iowa, USA

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Reviewed: Jan. 22, 2006

Hard to believe this is low-fat! Wonderful! Instead of cooking garlic & onion separately, I simply mixed two to three teaspoons of garlic-infused olive oil into the chicken broth. Didn't want to use up all the milk in the fridge, so used low-fat evaporated milk (1 cup low-fat evaporated milk plus 1 cup water). Will definitely make this again & again!

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SWEETIEPEE99

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2006

This is a good starting point for a quick sauce that doesn't use cream. I heat garlic and crushed red pepper in a pan, then add either chicken or shrimp. Set aside chicken/shrmip once cooked then follow the recipe as it is so it picks up the spice from garlic and red pepper. Also add some nutmeg and fresh baby spinach at the end - yummy!

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KVA1223

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Reviewed: Jan. 13, 2006

Not as good as real alfredo, but for something healthy it's got good flavour.

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Derek

Living In: Edmonton, Alberta, Canada

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Reviewed: Jan. 10, 2006

This recipe tastes just like alfredo made with heavy cream! amazingly low fat and amazingly easy to make

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lb585

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Reviewed: Jan. 7, 2006

Mine turned really thick instead of creamy, but it had an excellent flavor. I will try this recipe again!

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ERLPEARL

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Reviewed: Dec. 17, 2005

Tasted nothing like the real stuff to me.

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JenInCalifornia

Cooking Level: Intermediate

Living In: Bakersfield, California, USA

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Reviewed: Dec. 17, 2005

Good, but a little bland. It needs a little pepper.

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twintoddlers

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Reviewed: Dec. 14, 2005

I added some grilled chicken and a little crumbled goat cheese to the sauce. I also used fresh broccoli instead of frozen. It was delish!

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hippiechk

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Reviewed: Dec. 13, 2005

This was great for a light alfredo recipe. Hubby loved it and took the leftovers to work (a rarity). I did add a lot of extra salt and some fake bacon bits for the bacon you find in some alfredos. Thanks!

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Spongebob7

Cooking Level: Expert

Home Town: Carmel, New York, USA

Living In: Danbury, Connecticut, USA

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Reviewed: Nov. 8, 2005

This is a very nice, simple 'light' pasta dish. To help it on the healthy side I used whole weat pasta and added green peas (for color) and small shrimp.

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ElMonje

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Reviewed: Oct. 27, 2005

This is a great alfredo. My family didn't know it was light until I told them.

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ANGELAFISCHER

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Reviewed: Oct. 26, 2005

I wanted to make a special supper for my wife and I know how much she loves Fettucine Alfredo. This recipe was easy to complete and my taste-tester judged it superb! Thank you Dorothy!

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Peter

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Reviewed: Oct. 18, 2005

I played with the suggestions from other reviews and really liked the taste, but it was a bit thin and grainy. I replaced the oil with margarine, added more garlic, cornstarch instead of flour, and vegetable broth rather than chicken broth. Served sauce with 'Absolutely Fabulous Portobello Tortellini' and it was quite delicious.

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