I followed the advice of other reviewer's and doubled the sauce. I also used the recommended 1/2 C wine and 1/2 C chicken broth, plus almost all of the 8oz chive cream cheese. It was a hit. I grilled the chicken to about 3/4 done on our indoor grill after seasoning and then sliced it and added it into the sauce on the stovetop where it simmered covered for the 10 or so minutes it took to cook the pasta. Very good flavor and quite easy. Will make again.

Reviewed On: Jul. 14, 2009

I made this for our family and since two of my kids don't like spicy things, I made a batch according to the recipe and a batch where I subsituted bbq sauce for the hot sauce. Both were fabulous. I followed other reviewers and made sure to pat dry before flouring. Everyone gobbled them up and they were looking for more. Will definitely make again.

Reviewed On: May 12, 2009

I'm only giving this a 4 because I had an old version of the recipe that I think is better. Try using french vanilla pudding instead of regular vanilla and always refrigerate overnight. That will make it take exactly like an eclair. Also, as someone else on the site noted, heat the frosting and pour it over the cake. It will be smooth and shiny the next morning when you take it out of the fridge. With those changes, this is a 5.

Reviewed On: Oct. 11, 2008