Recipe by MARAN
"Garlicky fettuccini Alfredo! Garnish with fresh parsley and grated Parmesan cheese."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
nonfat evaporated milk
dry fettuccine pasta
lowfat cream cheese
grated Parmesan cheese
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!
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..
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.
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!
Great healthy version that is still very creamy! I also added nutmeg and white wine per reviewer suggestions. Mixed in pan-sauteed chicken strips and broccoli - so yummy!
I used laughing cow cream cheese, fat-free evaporated milk and 2% milk and no corn starch making the sauce 127 calories per serving, plus the pasta. needs more flavor, maybe some more spices. great recipe, thanks.
My husband and I loved this recipe, but it was a little sweeter than we expected. We added shrimp, but next time I'll try adding white wine as well. I submitted a photo of our final dish.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Fettuccini Alfredo II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 32
We have over 150 different ways to take chicken from everyday to gourmet.
All the tenderest leaves, baby vegetables, and early fruits are ready for the picking.
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make a rich and creamy chicken Alfredo.
This chicken Alfredo pasta dish is rich and satisfying.
Discover the tricks to this simple, 5-star chicken Alfredo recipe.