Reviewed: Sep. 8, 2011

this is pretty good. I added a lot to it. I added broccoli, mushrooms, green bell peppers and onions.

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3 users found this review helpful

Reviewer:

amie

Cooking Level: Intermediate

Home Town: Morton, Washington, USA

Living In: Heidelberg, Baden-Württemberg, Germany

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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Reviewer:

CWyse

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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Reviewer:

Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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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9 users found this review helpful

Reviewer:

KELT

Cooking Level: Expert

Living In: Audubon, New Jersey, USA

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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5 users found this review helpful

Reviewer:

SteelersFan

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Columbus, Ohio, USA

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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Reviewer:

What a Dish!

Cooking Level: Intermediate

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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5 users found this review helpful

Reviewer:

BETHEROO

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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Reviewer:

CARATAMB

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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Reviewer:

Liz

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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2 users found this review helpful