this is one of our favorite recipes! i make it atleast two+ times a month.. i do tweek it a bit. i used ground chicken, add onions, green peppers, mushrooms. for flavoring i add half a packet of taco seasoning, 1/2 tsp cumin, 1 tsp chili pepper, and salt. i also add healthy request cream of mushroom and 1/2 cup of hot picante sauce with 2 tbsp water. it's a perfect amount to make it gooey yet flavorable! at the end instead of serving it in tortillas, i serve it on top of a bed of spanish rice and top it with tomatoes, fresh lettuce and onions! delicious!!!! (and spicy!)

Reviewed On: Nov. 10, 2009

Pretty good recipe. I didn't have fresh parsley so I used dried parsley. Didn't notice a difference. Also used mozarella instead of parmesan (also lacking..) and it turned out great. To satify our spicy buds, I added few teaspoons of cayenne and 1 tbsp of crushed red peppers. I may cut down on the olive oil next time to be healthier..great recipe!!! thanks

Reviewed On: Aug. 25, 2008

I enjoyed this meal! I did make a few additions: sauteed chopped onions in garlic. When onions were soft, added frozen peas, mushrooms and chicken chunks and sauteed in mixture of thyme, parsley, red crushed peppers, salt & pepper. Then I added cream of chicken (low salt) with 1/2 can milk & 1/2 can water. Let boil on low heat. I then added grated parmesan cheese (enough to thicken sauce as your liking). Meanwhile, cooked pasta separately and added to mixture after pasta was al dente. Continued to cook on low heat for additional 10 minutes. Yum!

Reviewed On: Jun. 25, 2008