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. 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.
Difficulty (Scale from 1-10): 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
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
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!
Article Source by Peter Alfieri