Reviewed: Apr. 16, 2012

I enjoyed it, but next time I use my $afron, it will be for something more interesting than chicken alfredo.

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Reviewer:

Wuxxler

Cooking Level: Intermediate

Home Town: Staten Island, New York, USA

Living In: Great Falls, Montana, USA

Reviewed: Mar. 5, 2012

I added chopped black garlic and crab. Oh my... Into the 'use again soon' box this one goes.

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Reviewer:

lauraellen225

Cooking Level: Professional

Home Town: Kinsman, Ohio, USA

Living In: San Diego, California, USA

Reviewed: Mar. 21, 2011

This was so-so. The flavor was strongly overpowered by the cream cheese. As another reviewer put it, "not worth the fat." And don't be fooled by the pretentious title and description. Algerian, French and Italian? Gimme a break. It's alfredo sauce with saffron.

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Reviewer:

Reviewed: Jul. 14, 2010

Completely amazing dish! My husband and I loved the kick that the white pepper and cayenne gave it and thought the saffron was a genius addition! I did use neufchatel instead of cream cheese and 1/2% milk instead of cream for a lighter version, and it was absolutely delicious nonetheless!

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2 users found this review helpful

Reviewer:

Daisygirl

Cooking Level: Expert

Home Town: Boardman, Ohio, USA

Living In: Lexington, South Carolina, USA

Reviewed: Apr. 14, 2010

i love it . the only thing i did was add a little more saffron.

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Reviewer:

sharpy

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

Reviewed: Jun. 20, 2009

I was looking for an interesting dish to use with saffron. I haven't tried this recipe yet, but it looks great. Recipe resembles an alfredo sauce and to cut calories I just use a block of fat free cream cheese...with the other ingredients I don't lose the texture or taste...just less time to spend at the gym

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Reviewer:

luv2cuk

Cooking Level: Expert

Reviewed: Mar. 11, 2009

i used neufchatel cheese instead of cream cheese, and evaporated skim milk instead of cream to cut down on the fat content of this dish. i also skipped the step of adding the water and cooking for 30 minutes, just browned the chicken pieces until they were cooked through. it was still very, very good.

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Reviewer:

pandora

Cooking Level: Intermediate

Reviewed: Feb. 22, 2009

I had to make this recipe after reading the reviews, and was disappointed. The only change I made was adding extra chicken. I would add extra of both peppers, garlic, and saffron. The sauce thickens very quickly as it cools to a bad consistency. My family and I love pasta dishes, and this one simply did not impress (even my 8 yr old who loves alfredo sauce ate very slowly). Not worth the calories.

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Reviewer:

Keapoka

Reviewed: Jan. 25, 2009

This recipe is excellent. It's alfredo sauce with a twist and I love it. The only thing is what the other reviewers said. The step with cooking 30 minutes after adding water is too much. After you add the water, you can cook for about 5-10 minutes. I also added more saffron for a more defined flavor.

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