A lighter version of a creamy classic! I sometimes substitute peas for the broccoli.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.

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  • In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese.

  • Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.

  • Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. Serve.

Nutrition Facts

291.7 calories; 13.9 g protein; 50.5 g carbohydrates; 5.6 mg cholesterol; 360 mg sodium. Full Nutrition

Reviews (267)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2004
i was looking for a way to enjoy one of my favorites alfredo without the guilt trip that usually follows. this is the answer!!! this alfredo is creamy and YUMMY!! i used a can of evaporated skim milk (plus about 1/2 c. skim milk- to equal 2 c.) to give it a little more creaminess. i think it also helps with the thickening because i didn't have problems like other reviewers. fixing the broccoli with the pasta works great! i've served this with both shrimp and chicken; both get gobbled up quickly! this is a KEEPER! Read More
(84)

Most helpful critical review

Rating: 3 stars
01/09/2005
I know what the recipe is supposed to accomplish but it just doesn't do it. When prepared as written it'll take you forever to get the sauce to thicken and you'll end up losing so much of the sauce that you'll wonder why you bothered. And the sauce is just too bland. I spent as long trying to fix the recipe as I did making it. My basic suggestions are to replace the oil you saute the garlic and onions with "I can't believe it isn't butter". It makes a difference. Secondly when making the sauce first add 3 TBL of the butter substitute with the 3 TBL of flour and heat and whisk it until the butter melts and the flour breaks up. THEN add the milk and the stock s&p whisking constantly as you bring the liquid to a boil. By the time it boils the sauce will have thickened quite well (actually you might need to thin it a bit with more milk and stock) and you'll have made a basic white sauce. Then add a dash of powdered mustard red pepper and garlic (the garlic flavor needs to steep into the mixture a bit better and more "Alfredo" like). I added basic Italian seasonings for fun. And I think I doubled the amount of Parm. cheese. I think most people will be far more pleased with the resulting sauce and it sure is a lot faster to make. Plus since the sauce you make is a basic white sauce you can add what you want without messing it up. Read More
(144)
337 Ratings
  • 5 star values: 134
  • 4 star values: 127
  • 3 star values: 37
  • 2 star values: 24
  • 1 star values: 15
Rating: 3 stars
01/08/2005
I know what the recipe is supposed to accomplish but it just doesn't do it. When prepared as written it'll take you forever to get the sauce to thicken and you'll end up losing so much of the sauce that you'll wonder why you bothered. And the sauce is just too bland. I spent as long trying to fix the recipe as I did making it. My basic suggestions are to replace the oil you saute the garlic and onions with "I can't believe it isn't butter". It makes a difference. Secondly when making the sauce first add 3 TBL of the butter substitute with the 3 TBL of flour and heat and whisk it until the butter melts and the flour breaks up. THEN add the milk and the stock s&p whisking constantly as you bring the liquid to a boil. By the time it boils the sauce will have thickened quite well (actually you might need to thin it a bit with more milk and stock) and you'll have made a basic white sauce. Then add a dash of powdered mustard red pepper and garlic (the garlic flavor needs to steep into the mixture a bit better and more "Alfredo" like). I added basic Italian seasonings for fun. And I think I doubled the amount of Parm. cheese. I think most people will be far more pleased with the resulting sauce and it sure is a lot faster to make. Plus since the sauce you make is a basic white sauce you can add what you want without messing it up. Read More
(144)
Rating: 5 stars
02/07/2004
i was looking for a way to enjoy one of my favorites alfredo without the guilt trip that usually follows. this is the answer!!! this alfredo is creamy and YUMMY!! i used a can of evaporated skim milk (plus about 1/2 c. skim milk- to equal 2 c.) to give it a little more creaminess. i think it also helps with the thickening because i didn't have problems like other reviewers. fixing the broccoli with the pasta works great! i've served this with both shrimp and chicken; both get gobbled up quickly! this is a KEEPER! Read More
(84)
Rating: 5 stars
02/07/2004
Fantastic and so easy! I omitted the onion but added 4 more cloves of garlic and some red pepper flakes. Sauted 2 chicken breasts cut into strips with the garlic. Removed the chicken when browned and added flour and a little salt and pepper to taste. Cooked this roux for about 2 min. Then added the broth and 2% milk brought to slow boil to thicken added freshly grated parmesan and stirred to melt. Added chicken strips and allowed to heat through. Delicious - I can't imagine making a traditional Alfredo sauce - too heavy! Thank you Dorothy! Read More
(84)
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Rating: 3 stars
08/29/2002
This was ok. I had to use 2% milk it was all I had. The sauce took forever to thicken. I would just assume make the original. Read More
(28)
Rating: 5 stars
03/26/2004
This recipe had incredible flavor. I used whole wheat pasta and also added 2 cups of fresh chopped spinach when I made this and the dish was wonderful. Thanks for the great recipe! Read More
(27)
Rating: 4 stars
12/11/2003
Being from the south I made a rue adding the flour to the onion and garlic - then added the liquid. Since I made it with shrimp instead of chicken I left out the broth and added a bit more milk salt and pepper. My husband loved it! Read More
(27)
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Rating: 5 stars
04/01/2004
YUM YUM YUM!!! This is a fantastic light recipe you can't even tell that it's "light". I sauteed mushrooms with the onion & garlic & added grilled chicken breast & it was wonderful! Thanks for a great recipe! Read More
(20)
Rating: 5 stars
02/02/2004
I followed some suggestions from other readers and omitted the onion and used 3 large cloves of garlic. This was so delicious and you didn't feel "cheated" as with some light recipes. This will be a regular at our house! Read More
(17)
Rating: 5 stars
02/07/2004
What a fabulous recipe! I wasn't even looking for low-fat but after reading the ingredients realized that they're sooo much cheaper than a traditional Alfredo and are all things that I usually have on hand. Very flavorful - my husband and I both loved it (we added a grilled chicken breast to top it off). A skimpy half recipe was a good size for both of us with a bit leftover. Read More
(16)