Reviewed: May 18, 2008

This was very good and had a great, creamy texture. I sauteed 2 cloves crushed fresh garlic instead of powder & topped with chopped fresh cilantro. Easy & delicious!

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Trish Wiltshire

Cooking Level: Expert

Living In: Oviedo, Florida, USA

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Reviewed: Apr. 12, 2008

Wow ! I tried this one for the first time tonight at a church potluck supper and all thought it was very tasty.I had no problems except I think I added too much extra parmesan then had to add some more of the skim milk as it was getting a little too thick.It was creamy and cheesy and I am amazed at how good it tasted without all the extra fat and calories of a recipe with heavy cream and butter.I will definitely make it again !!

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ktwngrl61

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Reviewed: Mar. 30, 2008

This is wonderful! A great way to cut fat and calories. I added about a half a cup more parmesan cheese. I will use this often! Thanks great recipe!

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2 users found this review helpful

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PATCEE001

Cooking Level: Expert

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Reviewed: Mar. 12, 2008

This was great! I wasn't really sure about the instructions, so i put the milk, cream cheese, and butter in a pan, heated it enough to melt the butter, then whisked it all together. Then I added the powders and parmesan and heated it until it was all melted and creamy. I served it over angel hair pasta with peas and bacon pieces. It was great!!!

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Reviewer:

Mal

Cooking Level: Intermediate

Living In: Castro Valley, California, USA

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Reviewed: Oct. 10, 2007

I made some changes to this. I started with a few tablespoons of Smart Balance butter and sauteed two cloves of garlic and half a small onion. Then I added three handfuls of crimini mushrooms and continued to sautem adding sea salt and ground pepper to taste. I then included the neufchatel cheese, let it start to melt, added a cup of milk and then the cup of parm cheese. I had leftover salmon that I tore into small pieces and added it. The mixture was gloppy at this point, so I added another half cup of non-fat milk and it was heaven. Very versatile recipe!

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VIVIAN-SCOTT

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Reviewed: May 7, 2007

This is my new favourite alfredo recipe! My grocery store didn't have any neufchatel, so I used a local organic soft goat cheese and it worked perfectly. I also added a bunch of chopped fresh spinach to the pasta and served it with Garlic Chicken (from this site). Fantastic!

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9 users found this review helpful

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Food4me

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Apr. 13, 2007

Neufchatel cheese is not the same thing as cream cheese, as a previous reviewer stated. It is similar but is lower in fat so if you are looking to cut calories, use the cheese in the recipe, not cream cheese.

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22 users found this review helpful

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BEANIEBOO

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Reviewed: Jan. 2, 2007

This was quite good; my whole family enjoyed it. I did have to add a bit of cornstarch, stirred into skim milk, to thicken it. I also added some pre-cooked shrimp I had on hand and made it shrimp fettuccini alfredo! Served with a green salad, it was a really tasty meal.

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gourmetmay

Cooking Level: Intermediate

Home Town: Plainview, New York, USA

Living In: Annapolis, Maryland, USA

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Reviewed: Aug. 9, 2006

Wonderful! Creamy, good consistency, & perfect taste.

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4 users found this review helpful

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1 Cor 10:31

Living In: Flagstaff, Arizona, USA

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Reviewed: Oct. 29, 2005

I added frozen spinach and chopped carrots to the sauce, my kids were leary of the colors, but once they tasted it - ate it right up.

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3 users found this review helpful

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COREYR

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Reviewed: Jun. 11, 2005

pretty good. i like the idea of using neufchatel as opposed to heavy cream. by the way, everyone, neufchatel cheese is just another name for cream cheese. like philedelphia cream cheese.

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18 users found this review helpful