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!)

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

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!

This recipe was excellent! It turned out a lot better than I thought it would. Here are the few things I tweaked: 1) doubled all the spices (except salt) because I like spice 2) Doubled the butter for extra sauce 3) Added mushrooms & cut asparagus right before adding the lime juice & garlic 4) Added red pepper flakes to the sauce (~1 tbsp) 5) Cooked covered for the last 5 minutes for a really moist chicken dish! Delicious! Will make often.

This recipe was pretty delicious! And it allows for flexibility which means using up veggies you need to get rid of! I sauteed 2 cloves of garlic and 1 cup of sliced red onions in olive oil. I then added mushrooms, asparagus, and broccoli and sauteed. I added some lemon pepper & crushed red peppers to the vegetables. After adding the penne, I added some more olive oil (as the recipe said) and grated parmesan cheese( not fresh) and served. It was great!

Excellent recipe! I followed the recipe and added a few of my own ideas (and some from other raters): 1) marinated the chicken with salt, pepper, and red chili pepper, tad bit of lime sauce for 10 minutes 2) topped with easy pesto (from this site), slice of mozzarella cheese and slice of tomato 3) sprinkled with a bit of crushed red pepper and oregano 4) foil covered and baked for 20 mins + 10 mins uncovered= EXCELLENT DISH! will definitely make it again..soon!

This recipe was way too zesty if not paired with rice or some serious carbs. Made this exactly like the recipe said except used potabella mushrooms. Also added some crushed red pepper which helped tone down the zest a bit (but not enough). Next time I will cut out the lemon zest and not use as much lime.

Absolutely an EXCELLENT recipe! My non-fish-loving husband gulfed this down in 5 minutes! I followed the recipe along with some of the raters' suggestions. These are the changes I made: 1) Cut down serving size for 2 for fish/veggies & serving for 4 for the spices (as another rater did) 2) used dry parsley since I didn't have fresh ones on hand 3) used 1 cup mixed black & green olives sliced 4) added 1 sliced serrano pepper to add more spice (we love spicy) 5) added 1/2 cup raisins to the dish. I also cooked the fish for 40 mins as the recipe said, but I think it would have been done in 30 mins (it started to break apart at 40 mins). I served the fish with the easy curry coucous (recipe found on this site) without the raisins in that recipe...the dishes combined was a GREAT hit!

this recipe is wonderful! it's filling, healthy while still being flavorful! I followed the recipe exactly (even throwing in the frozen block of spinach- which ended up cooking thoroughly). The few modifications I did were: 1) added more red pepper flakes (to make it more spicy) 2) used whole grain rotini instead 3) added a few sprinkles of lemon juice to give the pasta a slight tangy flavor. Overall it was wonderful! Will definitely make it again...and again!

I made this dip for a superbowl party I was hosting, and to say the least, it was more of a hit than the game! I followed the recipe almost exactly. I made the following changes: 1) I added taco seasoning to the refried beans, heated it over the stove top for about 5 minutes (to get the taco flavoring throughout), and the let cool. I also added seasoning to the sour cream like the recipe said. 2) I added some crushed red peppers to the guacamole to spice it up a bit and 3) I added sliced jalapenos to the top of the dip just for an extra spicy touch. It was a huge success at the party! Will be making it again! Thanks!

the recipe was pretty good. i made a few modifications though just for personal taste. i used green peppers instead of red peppers and added some crushed red peppers for an extra spicy tinge. i also added a splash of basalmic vinegratte. i followed another user's advice of baking at 350 for 7 mins and then 5 mins in the broiler...turned out delicious!!

This recipe is awesome! Quick, tasty and easy to make. I made it for my impatiently hungry husband, and he asked me to make it again the next day! I followed the recipe exactly (keep the tomato pesto) and it turned out great!