Reviewed: Aug. 29, 2008

I added mushrooms, broccoli and green onions and used whole weat penne pasta and this was absolutely wonderful, especially for a lower fat / cholesterol recipe. I will be making this more often. thanks for sharing.

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CWyse

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Reviewed: Jan. 12, 2008

Whipped this up, quadrupling (Except amount of milk...Add SLOWLY UNTIL IT MEETS YOUR AESTHETIC / TEXTURAL NEEDS) - adding in shredded up chicken breast, and broccoli florets and a touch of nutmeg. Used "NO YOKE" noodles, as it's all I had on hand. Perfectly creamy, great flavor. Will make again.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jun. 28, 2007

I used butter and cream and skipped the flour.....which made this the best Alfredo EVER! I also made it with shrimp and immitation lobster chunks....OMG, to die for!

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KELT

Cooking Level: Expert

Living In: Audubon, New Jersey, USA

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Reviewed: Apr. 11, 2007

I think this had a bit too much garlic. It was a little overpowering. I really like fettuccini, but this is a recipe that I would probably not make again.

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SteelersFan

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 16, 2006

This is pretty good for a lighter sauce; however, I wouldn't call it "Alfredo" because it didn't really taste like alfredo at all. Just a thick white sauce with a pleasant flavor. (A lot better than another light alredo sauce recipe I've tried from here). It was a good way to use up some Neufchatel that needed using though. I used fresh basil instead of parsley and I enjoyed that. Served with whole wheat fettuccini and spinach salad.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2005

Very good. I actually forgot the parsley, but I would recommend adding about 1/4 tsp of salt to the sauce (unless you add a lot to your pasta water). The texture was perfect, but the salt really helped add some flavor. Great if you add some leftover chicken breast.

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BETHEROO

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Reviewed: May 2, 2005

this was really delish! i made a few changes... i added far less cheese and added 1 1/2 cup milk and 1/3 cup cream. i substituted basil for parsley and omited garlic. i also added salt to taste

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CARATAMB

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Reviewed: Mar. 12, 2003

Very tasty, could not tell it was low fat. Easy way to make homemade alfredo sauce. My recommendation is to double the recipe, because you'll want leftovers!

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Liz

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Reviewed: Jan. 21, 2003

This recipe was excellent and easy to make. We grilled chicken and added it to the pasta and sauce and had a salad for a great meal. Great recipe for diabetics or anyone.

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SBRADSHAW

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Reviewed: Aug. 9, 2002

This was quite tasty for a lower fat dish. I will double the amount of fettucine I use next time, though, because there was a lot of sauce.

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MYANGEL6

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Reviewed: Nov. 6, 2001

delicious, but probably not that lowfat with all the parmesan in it. still, it is less fat than the traditional recipe and tasted great.

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BNASAR

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Reviewed: Feb. 7, 2001

Quite tasty for being low-fat. I made this for my fiance who refuses to eat any low-fat/low-cal foods, and even he really liked it!

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MEGAN745

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Reviewed: Feb. 4, 2001

I could not find Neufachatel Cheese. I'm not sure if that was the problem,and I could never get the sauce to thicken. While I was eating, I couldn't decide if it was good or just ok....

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2 in Tyler

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Tyler, Texas, USA

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Reviewed: Jun. 30, 2000

I was looking for some good, low-carb recipes, and I found one in this. I too used whole wheat fettucine, and it was delicious.

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JJZMOM

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Reviewed: May 30, 2000

Now this was a fettuccini my diabetic husband actually liked. So many diabetic recipes lack the flavor of the original recipes; this one passed the test.

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PLT

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Reviewed: Apr. 3, 2000

I made this recipe with whole wheat fettuccini and it was great! My husband is diabetic and this fit right in with his carbo requirements for dinner. I served it with fresh biscuits, baked sweet potato and sliced raw yellow and orange peppers. Excellent!

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