This is a really cool recipe. I didn't find them to be much work at all. The only part that really requires any actual effort is the assembly, and that was more fun than work. The serving amount is pretty variable. If you make them small you're going to get significantly more than 36, if you make them bigger you'll probably get less. This is also a make-it-ahead recipe in my opinion. The day you make it the meringue will have a chalk-like consistency. It still tastes fine, I just personally didn't like the texture. I tossed all of the mushrooms into a tupperware container and the next day they were much better. Less chalky, more melt-in-your-mouth.

Reviewed On: Nov. 2, 2009

This really was fantastic, and surprisingly easy. I found this recipe to be perfect as-is. The chicken was delicious and very flavorful without being marinated. I did add more pasta than was called for, and didn't find it to be too dry at all. Just keep in mind that this is not pasta in sauce, this is pasta coated in flavored oil. It's not supposed to be wet, it's just supposed to taste good. Definitely a "make-again" recipe!

Reviewed On: Nov. 2, 2009