This is a dish I make almost weekly. It is delicious. The only thing I have a problem with is the parmesan. When it melts it globs together and doesn't melt smoothly (I'm not sure if I'm doing something wrong or what?). It still tastes great. The sauce is very thin. I use a little cornstarch & water mixture to thicken the sauce at the last minute (it only needs just a little!). This helps it form a "sauce" that sticks to the noodles. I serve it with chicken breast sauteed in a small amount of olive oil.

Reviewed On: Jul. 4, 2008

My husband and I both LOVE this recipe! It sure is spicy!! The only thing I change is I cut the chicken into chunks and shake them in a little flour before I brown them in the pan. The small amount of flour helps the sauce to thicken and stick to the chicken. Delicious! My husband asks me to make it all the time. We pair it with white rice and honey glazed carrots.

Reviewed On: Jul. 4, 2008

Made exactly as written, this recipe is missing something. It tasted very bland to me, except for the taste of cilantro. I added salt and a small amount of cider vinegar & sugar. That improved it a little, but for our taste, the cilantro overpowered any other flavor in there. It had a good aftertaste (after the cilantro flavor was gone). Next time I will cut back on the cilantro. I used a food processor instead of a blender and just pulsed it a few times. The consistency was perfect. I will definitely try this again, with some more tweaking.

Reviewed On: Jul. 4, 2008