Reviewed: Mar. 6, 2004

I loved this pasta recipe. Easy to make and tastes great.

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Reviewed: Mar. 2, 2004

Two thumbs up here!! I made a couple changes though. I wasn't looking for a light recipe, so I used 2% Milk. I ommitted the onions and garlic and replaced them with onion and garlic powder which I seasoned cut up chicken breast with. I also mixed it all together and baked it with marble cheese, because I had no parmesan.

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JASMINE05

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Reviewed: Jan. 31, 2004

I followed some suggestions from other readers and omitted the onion and used 3 large cloves of garlic. This was so delicious and you didn't feel "cheated" as with some light recipes. This will be a regular at our house!

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DEE S.

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Reviewed: Jan. 24, 2004

This cream sauce was delicious. Even my picky husband declared it a winner.

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ALROCK

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Reviewed: Jan. 17, 2004

i was looking for a way to enjoy one of my favorites, alfredo, without the guilt trip that usually follows. this is the answer!!! this alfredo is creamy and YUMMY!! i used a can of evaporated skim milk, (plus about 1/2 c. skim milk- to equal 2 c.) to give it a little more creaminess. i think it also helps with the thickening, because i didn't have problems like other reviewers. fixing the broccoli with the pasta works great! i've served this with both shrimp and chicken; both get gobbled up quickly! this is a KEEPER!

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LF

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Reviewed: Dec. 18, 2003

Good for dinner, bad for left overs. I used fat free 1/2 and 1/2 instead of skim milk and added some frozen spinich. Also used fat free parmesan. Husband said thumbs-up. Next time will stick with origional recipe!

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JOULEC

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2003

This was a great way to make a lower-fat cream sauce. I used cornstarch, like was suggested in some of the reviews, and it came out nice and creamy.

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MRS. F.

Cooking Level: Intermediate

Home Town: East Chicago, Indiana, USA

Living In: Pawtucket, Rhode Island, USA

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Reviewed: Dec. 2, 2003

This was wonderful! My husband and my 3 year old son loved it! I didn't have skim milk in the fridge so I just used 2% and used half an onion instead of a whole one. Great recipe! Will be making again!

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SUNSHINE2390

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Reviewed: Nov. 6, 2003

I liked the flavors, the ease and the fact that the pasta sauce wasn't too rich. However, the consistency of mine was too thick--next time, I'll follow some of the other reviewers' suggestions and use cornstarch instead.

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S51D8

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Reviewed: Oct. 9, 2003

Fantastic and so easy! I omitted the onion but added 4 more cloves of garlic and some red pepper flakes. Sauted 2 chicken breasts cut into strips with the garlic. Removed the chicken when browned and added flour and a little salt and pepper to taste. Cooked this roux for about 2 min. Then added the broth and 2% milk, brought to slow boil to thicken, added freshly grated parmesan and stirred to melt. Added chicken strips and allowed to heat through. Delicious - I can't imagine making a traditional Alfredo sauce - too heavy! Thank you Dorothy!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Oct. 1, 2003

A great alternative to heavy alfredo sauces. After a plate full you aren't stuffed. Add chicken at the end for a complete meal.

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SUPERDYDY

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Reviewed: Sep. 24, 2003

Everyone love it

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TINYAVENGER

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Reviewed: Sep. 8, 2003

Excellent! Took other reviewers suggestion and used cornstarch instead of flour. Next time (for a change) I am going to use less onion and more garlic. Thanks for a great light recipe

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MAGGIEMITCHELL

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2003

I think this will be my new standby white alfredo sauce. As per other reviews, I used cornstarch instead of flour, and towards the end of the simmering time, I mixed a half cup water with another Tablespoon of cornstarch to thicken it up. No parmesan on hand, used a block of Fontinella instead and it was delicious.

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Sarah Gartland

Cooking Level: Expert

Living In: Youngstown, Ohio, USA

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Reviewed: Aug. 13, 2003

What a fabulous recipe! I wasn't even looking for low-fat, but after reading the ingredients realized that they're sooo much cheaper than a traditional Alfredo, and are all things that I usually have on hand. Very flavorful - my husband and I both loved it (we added a grilled chicken breast to top it off). A skimpy half recipe was a good size for both of us, with a bit leftover.

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familychef

Cooking Level: Intermediate

Home Town: Brandon, Manitoba, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Jul. 22, 2003

I used 2% milk, added some poached chicken & multiplied this recipie to feed 40+ people (Jr. High Students). I found the recipie easy to make & everyone LOVED the finished product! I will make this again (on a smaller scale of course) for my family.

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SLAVETODABOYZ

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Reviewed: May 30, 2003

At the advice of other reviewers, I used cornstarch insteach of flour, and it didn't take long to thicken. I really missed the typical goopiness of alfredo sauce with this recipe though - guess that's what you get when you use skim milk! Next time I make it I'll try more cheese, fatter milk, and maybe some salt... Even though it has plenty of onion, it isn't hearty enough for me.

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SUPERJULIEBELLE

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Austin, Texas, USA

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Reviewed: May 13, 2003

ADD EGG!!! I suppose I am spoiled by my mother's recipe that is made with half & half & 3 eggs in the sauce. I added 2 eggs to the sauce and still felt the sauce was lacking flavor. Too much onion, tasted powdery, & ultimately not good. Some things were just not meant to be made light. I will never make this again.

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CHICKEYMOMMA

Cooking Level: Expert

Home Town: Summerville, South Carolina, USA

Living In: Lugoff, South Carolina, USA

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Reviewed: May 13, 2003

This was an excellent alternative to a heavy cream based sauce. Like most people, i didn't think it was going to get thick enough, so i added a little corn starch. however, i won't add the extra thickener next time, after i removed it from the heat, it got plenty thick on it's own. i will certianly try this again!

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DWJHNST

Cooking Level: Intermediate

Home Town: Sackville, New Brunswick, Canada

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Apr. 13, 2003

I found this recipe to be very good. The sauce did take a while to thicken, but was worth it in the end. I added chicken to it for some extra flavor. I consider myself a pretty picky eater especially when it comes to textures, and this recipe was just fine.

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ANNA_01

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