We liked this recipe with modifications. Left the water out completely, doubled the sauce recipe but instead of 6 TBS of ketchup used 3 TBS ketchup and 3 TBS Heinz Chili Sauce. Cooked on the stovetop and then covered B/S chicken thighs at 350* for 30 minutes, then uncovered and broiled for 5 minutes to sticky them a bit. Good tangy flavor, served with Chipotle Mashed Sweet Potatoes and roasted asparagus!

Reviewed On: Oct. 27, 2009

Followed others recommendations about cutting salt, 1/2 tsp in marinade and 1/2 tsp in sauce. Replaced cinnamon with Garam Masala and replaced heavy cream with full fat plain yogurt. Sauce separated and curdled even though yogurt never came to boil! Looked awful but tasted very good. Broiled marinade-covered chicken pieces for 3 min per side and then put into the sauce. Will try this recipe again but might try to find a way to keep yogurt from curdling!

Reviewed On: Aug. 19, 2009

Four stars as written, five stars with my changes! Per reviews, I used just over half the pasta, and it was fine. I increased the mushrooms to 1/2 cup, added 1/2 cup of chopped onion, 1/2 cup of chopped red bell pepper, and sauteed the chicken cubes in a bit of cayenne for kick. I increased the liquid to 2-1/2 cups to make up for the 'extras' I was adding, and subbed 2% evaporated milk for the heavy cream. Also increased the Asiago to 1-3/4 cups to make up for increased liquid and add more flavor. Verdict? Hubby snarfed his portion, went back for seconds, stabbed my little bowties when I couldn't finish mine, and then scraped the remaining sauce out of the pan with a spoon while he was doing dishes, all the while muttering "Hope this isn't bad for me..." When I told him there was no cream in that sauce and the most 'fat' in the recipe was the Asiago, he was amazed. He made me write my changes down and calls it a keeper!

Reviewed On: Jan. 30, 2008