Another new favorite for the boyfriend. For the most part I followed the recipe. Instead of steak seasoning, I just rubbed in some salt, pepper, garlic, and basil into the steaks. I knew the sauce was going to have a strong flavor and I didn't want the steak seasoning to compete. Due to the freezing temps outside, I cooked the steaks inside in the bacon fat leftover from the frying. When the steaks were done, I removed them (kept them warm in the oven) and sautéed some onions (don't like mushrooms) in the bacon fat/steak juices. I proceeded to make the sauce as specified. Though I forgot to add the butter, the sauce didn't seem to miss it. This recipe is a definite keeper.

Absolutely delicious!!! The boyfriend (who has this weird pasta phobia I'm working on fixing) inhaled the dish. I definitely recommend doubling the sauce but keeping the amount of tomatoes the same. I ended up mixing in a little flour to thicken the sauce to my taste. I chopped up the chicken and used a short pasta, bowties, instead. You can either pour the sauce over the pasta or mix the 2 together and serve. Either way, the end result looked really pretty.

Delicious recipe! Only thing I did differently was to sauté onions with the spinach and use boneless thighs (personal preference). One strip of bacon was enough to wrap around each thigh to hold things together. I agree with others that the bacon was a bit soft. That's easily solved by putting the chicken under the broiler for a few minutes on each side. This is surprisingly very easy to make.

I used 2 packs of Jimmy Dean Hot Sauasage and added about a 1/2 lb of ground turkey (to make myself feel better about the fat content). Added a little ginger, garlic, and salt to the meat. Baked. Did not fry. Left unbreaded since I'm doing the Atkins thing. Got 8 scotch eggs from the meat mixture.

I used this recipe as a foundation. My family likes a little more flavor and spice so I added a bunch stuff. Instead of breast I used skinless thighs and legs, mainly so the meat could cook in the sauce longer without drying out and gain the additional flavor. I cooked the meat in a little olive oil, onion, garlic (lots of it because I love the stuff), and ginger before adding the chicken stock. When I added the tomatoes and pepper flakes to the stock, I also added about ¼ -½ tsp. each of paprika, cayenne, and black pepper. Keep in mind that I doubled the recipe so this sounds like a lot of pepper but it really isn't. Left out the mushrooms because I hate them. Once the meat was close to done, I increased the heat to reduce the sauce. Do not reduce too much because the peanut butter thickens the sauce really quickly. ***This part is key*** Lower the heat and gradually add the peanut butter to the sauce. Do not dump it all in there at once and taste test as you add! I saw many complaints on here saying that the peanut butter was too overpowering. Just add as much according to your taste. The original recipe (doubled) called for 1½ cups of PB and I used maybe a ½ cup. Also, I used a combination of Simply Jiff and a natural crunchy peanut butter to cut out some of the sugar. Skim the oil that the PB produces from the sauce. If the sauce is too thick, add water to thin it out. Added salt, not much, to taste at the end. Served with green beans sautéed in garlic and rice.