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Low-Cal Fettuccine Alfredo Recipe

Low-Cal Fettuccine Alfredo

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (115)

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Average Rating:

Total Reviews: 116

Showing 101-110 of 116

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  • on April 30, 2011

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    i really like the flavor and taste. im a newbie to cooking and this was quite simple to make. and really delicious<3

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  • on April 22, 2011

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    I added in 2 breasts of chicken and two tomatoes. Make sure you use 2% milk because anything less fat will not thicken up well. That's what happened to me and I had to add some corn starch. Also, only use the pasta water if you need it. I added the water and then the sauce was too thin. I had to make more sauce. Overall, it was delicious for being low fat.

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  • on March 28, 2011

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    OK- when the pasta water was waiting to boil, I heated a tablespoon of unsalted butter in a frying pan and sauteed 2 boneless skinless chicken breasts that had been cut into 1/2" pieces until browned. Before cooking the fettuccini, I added 2 cups chopped broccoli florets to the boiling pasta water for 2 minutes. I drained the broccoli, cooked and drained the pasta and then tossed the whole thing together. Added a pinch of red pepper flakes. Tremendous!

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  • on March 28, 2011

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    I made this over the weekend and it has a great flavor. Usually Alfredo is so rich, I can only eat a few bites. This was much lighter. The recipe states 4 servings, but could easily make 6-8 servings. This would bring the calorie-count down a bit and a small serving was very filling. I baked a chicken breast and chopped it and added it to the sauce before combining it with the pasta.

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  • on March 27, 2011

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    Great flavor - without the guilt! My husband and I have tried another, full-fat alfredo recipe from FN and we both agreed this was much better. While I still wouldn't consider it a "healthy" dish it's definitely a great substitute for the standard recipe when you're craving a classic. Nothing complicated, simple and delicious!

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  • on March 26, 2011

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    D-licious! and easy. The whole family loved it. Way less guilt than a trip to Olive Garden.

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  • on March 23, 2011

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    Quick and easy. Also a great recipe to add things too. I added a few cherry tomatoes and some chinese mushrooms-whatever is in your pantry or fridge. Yes, you need to add the pasta water to keep the sauce from getting too thick, so don't throw it out. Wish I had doubled the recipe so we could have it again this week!

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  • on March 16, 2011

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    This recipe is easy and would be great for a week night dinner. If you prep in advance, and there isn't much prep, it comes together quickly. I do have to mention, I wish I had left the lemon out. If you like lemon, you'll probably really like it. But I should have known better since I'm not a huge fan of it. However, my husband really liked it and didn't think the lemon was too much. So a word to those who don't care for lemon, either cut back on it or leave it out completely.

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  • on March 15, 2011

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    What's great about this alfredo sauce is the refreshing lemon finish, making it almost more like a lemon cream, but delicious nonetheless. I love creamy sauces but the sauce is in fact quite thick and I had to add a little pasta water to the mixture. I served this over fresh spinach fettucini and it was delicious!!!

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  • on March 12, 2011

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    This was delicious!!! I didn't miss the extra calories at all. The sauce was rich and creamy, just the way alfredo is suppose to be. The sauce was a bit thick, so i used some of the pasta water to thin it.

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