I rated this 5* because for the ease of prep, time and cost involved, it is an excellent recipe. I added a handful of freshly grated parm and roasted garlic. I sauted the chicken in butter with garlic salt and a dash of creole seasoning. The sauce was salty, as all cream soup sauces are, so I did not salt the pasta. Turned out perfectly and tastes like a mushroom alfredo sauce, not a typical alfredo, which I usually find somewhat bland. Would also make a great side dish without the chicken. I will make again. Yum!

Reviewed On: Feb. 28, 2009

I've made this several times and found that the boiling time for the ribs varies depending on the ribs. Sometimes it takes longer to reach desired tenderness, sometimes not. That being said, the sauce is awesome. Much better than a bottled sauce and a much better companion for the beef. My husband declared this better than any resteraunt and requests it often. I'm not a big beef eater, but I must say this recipe is beef at its best! Thank you!

Reviewed On: Dec. 29, 2007

I did not make this exactly as written so maybe I should not rate this. But bottom line is...I liked this recipe. I added the spices we like and doubled the beans and it turned out great. Thank you.

Reviewed On: Feb. 24, 2007