This dish tastes like a greatly improved version of Macaroni Grill's chicken marsala, which is a favorite. I made a few subtle changes: I doubled the sauce; used chianti, because that's what I had on hand; threw in a chicken bouillon cube with the sauce; added the bacon back into the sauce at the end (I wasn't sure what to do with it); added a minced garlic clove to the sauce. The whole family loved it - fantastic!! I should also mention that it makes a beautiful presentation with mashed potatoes and steamed garlic.

Reviewed On: Mar. 26, 2009

As a sloppy measurer, I think I added too much peanut butter, but it was still yummy. I used regular spaghetti in place of the pasta specified, which turned out nicely. This is even better as leftovers, though - toss them into a skillet with a little sesame oil and some extra soy sauce, heat and stir for a couple of minutes, and you have a great lunch!

Reviewed On: Nov. 19, 2008

Thank you, William, for a wonderful recipe. I love spicy foods, but prepared this as written as my family is very sensitive to spices. I didn't feel that it was bland at all - the flavors were very delicate and the chicken was tender and moist - delicious! I substituted a small amount of red curry paste for the spices and it still turned out beautifully.

Reviewed On: Nov. 19, 2008