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Reviewed: Feb. 29, 2008

In the opinion of my family, "it tastes OK but I would not want to eat it again." First of all I tripled the recipe except for the pasta (I used 21 oz of dried cheese tortellini). I wanted plenty of sauce and we're a big family. The sauce didn't thicken as expected, until I added it to the cooked pasta and chicken (I cooked chicken early to add some protein to the dish). The problem with the taste IMHO was TOO MUCH GARLIC!!! Besides changing the pasta I followed the recipe as written and it took a great deal longer to cook than suggested in the directions. Sorry, but I'm still looking for a good low-fat Alfredo sauce:(

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Reviewer:

MaryLizBeth

	Cooking Level: Intermediate Home Town: Mobile, Alabama, USA Living In: Alabaster, Alabama, USA
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Reviewed: Feb. 8, 2008

For me, the recipe took over an hour to cook and prepare. The time is well worth it because the sauce is so creamy and delicious. My whole family loved it and we will cook it again.

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Reviewer:

Erin


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Reviewed: Jan. 25, 2008

This recipe was great! I made a few changes, but my boyfriend actually likes it better than the original! I sauteed sliced shallots and chopped garlic in olive oil for about 4 minutes. I added 1/2 cup of white wine and let that simmer and reduce - about another 5 minutes. Then I added the evaporated milk and let simmer for 12-15 minutes. In a blender I pureed the shallot/garlic/milk mixture together with the cream cheese and poured back into pan on the stove. I added nutmeg, salt and pepper to taste, 1/2 cup non-fat milk and started slowly adding the parmesan cheese, stirring frequently. I probably added closer to 3/4 cup of cheese. I didn't need to use any cornstarch as it thickened well on its own. Served with whole wheat fettuccini, grilled chicken and steamed broccoli. Very tasty and light!

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Reviewer:

ahaney

	Cooking Level: Expert Home Town: Palo Alto, California, USA Living In: Encinitas, California, USA
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Reviewed: Feb. 4, 2007

The hit of my pre-road race pasta party!

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Reviewer:

GOODFELLA80


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Reviewed: Sep. 30, 2006

This was good for a low-fat recipe. The kids loved it as well.

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Reviewer:

RITAWAYNER


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Reviewed: Aug. 29, 2006

This was all right. I loved the idea of using non-fat evaporated milk instead of butter and cream. I think I'll make a few changes to get just the right flavor, (I think it needs a little salt) but I'll definitely be making this again.

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Reviewer:

kristen m

	Cooking Level: Intermediate Home Town: Riverside, Illinois, USA Living In: Brookfield, Illinois, USA
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Reviewed: May 30, 2006

Delicious, and it was so nice to eat fettuccine alfredo without feeling my arteries clog up! I used only 5 cloves of garlic but then supplemented with garlic powder afterward when I realized the taste was bland without more garlic.

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Reviewer:

Shira

	Cooking Level: Beginning
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Reviewed: Nov. 5, 2005

This recipe needs a little work. First, there are WAY too many noodles for how little sauce the recipe makes. The flavor turns out ok, but it took me a long time to get the sauce the right consistency, rather than really watery. Once it was the right consistency, there was only about half as much as I needed for the amount of noodles I made...and I made less than the recipe called for! Next time I will make 2x as much sauce, same amount of noodles, and add more cream cheese and corn starch. It has a good flavor once everything matches up though...but it made for a long night of cooking..

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Reviewer:

Alyssa


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Reviewed: Jul. 20, 2004

Awesome...I don't like all the fat in regular alfredo, and they're too rich for me anyway...this one is perfect. Just a note - the sauce does thicken as it stands, mine seemed a little thin at first, but I tossed it with some angel hair pasta and let it sit for 5 minutes, and it got nice and thick.

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5 users found this review helpful

Reviewer:

Lisa B


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Reviewed: Sep. 23, 2003

Add a little white wine (about 1/2 cup)to the evaporated milk and some chopped fresh basil and parsley and this sauce is to die for!

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9 users found this review helpful

Reviewer:

KMOURNET


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Reviewed: Jul. 10, 2003

Very good for a lowfat Alfredo sauce. :)

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Reviewer:

THESASSYONE


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Reviewed: Aug. 29, 2002

The dish was ok, nothing spectacular. But considering that it's low fat, it's not bad at all.

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2 users found this review helpful

Reviewer:

Michael


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