Wonderful dish. It's never going to be pasta but it's a nice lighter alternative. This is a very forgiving recipe you like to experiment with your own sauce versions.

Reviewed On: Nov. 11, 2007

This was excellent. I cut down on the fat a little, such as frying in a smaller amount of butter mixed with olive oil, then drained the fat off before proceeding. The sauce turned out fine in terms of thickness. The key is to reduce the broth quite a bit before adding any cream. I would serve this to guests any time. The chicken was succulent and tender. We had it with steamed baby potatos instead of rice. This one's a keeper for me!

Reviewed On: Mar. 1, 2007

These were very strange in texture. I used an ice cream scoop to form the balls and they did not change in shape at all, once cooked. They were sort of like a drier cake, not at all chewy. My guests called them "cookie cakes". I could not taste any cream cheese but my husband said he could. They froze up nicely though. I probably won't make again but they were worth a try.

Reviewed On: Feb. 28, 2007