I took the advice of other reviewers and partially cooked the macaroni a bit before mixing in with the other ingredients. I also opted to omit the cheese from the mixture, but instead added it to the top the last 10 mins or so of cooking (had some Mexican blend left over from last weekend's tacos). I used the low salt, low fat version of condensed chicken soup, but aside from that used all organic ingredients (used whole wheat pasta and non-fat milk). I also added some broccoli, and used thinly sliced fresh mushrooms rather than canned. This is a good basic recipe that is quick to put together; I'll keep experimenting. Thanks!

Reviewed On: Sep. 27, 2009

I used ground turkey, added chopped onion (as several reviewers noted) and because I like spice, doubled the amount of spices (again, one reviewer recommended); used brown rice because I watch carbs. I liked it very much, seemed very healthy, but next time I think I'd use the amount of spices in the original recipe and see how that tastes, especially if I want to cook for a potluck or something, as double spice may be too much for some palates.

Reviewed On: Jul. 24, 2009

This is a very tasty dish with a few tweaks, First, in response to a prior reviewer who said theirs had a weird after-taste, make sure you use low sodium organic vegetable broth...do NOT use he instant, those always taste metallic (and are way too high sodium!). My veggies of choice were carrots, red pepper, mushrooms and broccolil. I sauteed these (with about 4 garlic cloves) in olive oil while the pasta cooked in the broth. I made sure the veggies still had some crispness, then added them to the pasta once it was done. I cooked a minute or two longer, adding the frozen peas and cheese. Cooking it this way left the veggies with still ome firmness. I used all organic ingredients....yummy!

Reviewed On: Apr. 19, 2009