Top Secret Never Tell Neufchatel Alfredo
Posted: Saturday, January 10, 2009
by Peter Alfieri
Buon Appetito Providence
This alfredo sauce has it all; it's low fat, tasty, and easily made in 20 minutes, SHUSH don't tell. After all, it took quite a bit of thought and time for me to finally divulge the secrets you now see listed.
American Neufchâtel is a product marketed as a healthier low-fat alternative to cream cheese. It is not identical to French Neufchâtel. American Neufchâtel is softer than cream cheese due to its higher moisture and 33% lower fat composition. Neufchâtel cheese makes a great substitute for the heavy cream normally used in alfredo sauces, your guests will never know the difference.
You'll be making this dish often knowing that it's guilt free. Be warned, you may be approached to divulge the components of this recipe, only you can decide to keep this secret or not.
Serves: 4-6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
3 tablespoons of olive oil
2 cloves of fresh garlic - pressed
1/4 teaspoon of dried crushed red pepper
1 1/2 cups of water
2 cubes of chicken bouillons
1 tablespoon of flour
2/3 cup of Neufchatel cheese
1/4 cup of fresh parsley - chopped
1/4 cup of light parmesan cheese
1 pound of pasta
salt to taste
pepper to taste
Preparation
In a medium sized sauce pan on medium-high heat add, oil, garlic, and crushed red pepper, fry until garlic turns golden brown. Add water and bouillon, bring to a boil making sure bouillon is dissolved. Whisk in Neufchatel cheese and once uniform add flour and simmer until sauce thickens, then remove from heat.
Add parmesan cheese. Then add salt and black pepper to taste and serve on top of your favorite pasta.
Enjoy your meal!
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Top-level comments on this article: (4 total)I'll have to try it for taste. I’m sure that those interested in the topic presented will find your article informative and interesting.
Dietary focus, for a Jenny Craig or Martha Stewart page.
I would love to try this some day. It sounds really good. But for now I had better not since I developed an allergy to everything with milk products a few years ago. I am making a copy for when I get older.Thanks,Kathy
You have the greatest recipes and the way you present them is phenomenal. I'm not Italian, but Italian food is my favorite! Super job...we can all learn from you!
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