The current recipe calls for way too long for cooking the chops. They came out well done and dry (even with the sauce). I would cut way back to 10-12 mins on baking time. Couldn't find frozen apple cider, but used concentrate apple/raspberry blend which works fine. Also, takes forever to burn down sauce so if you're in a hurry, use some cornstarch & a little water and add to sauce. Thickens right up. I will make again with these changes. But with the current recipe, only rates 3 stars in my book.

Reviewed On: Feb. 10, 2009

This recipe deserves 5 stars! I made it last night for sick hubby. He loved it. I loved it. You just can't go wrong with this recipe. I really love the flavor of the fresh cilantro. I did use the less expensive bone-in chicken breast and par-boiled first, then picked the meat from the bones. Also saved the cooked broth and combined that with chicken broth, which cuts down on what you need for store-bought broth. Pre-cooked Basmati rice added last - which is good because I don't like overcooked rice or pasta in a soup. So easy to make and yummy ... bravo on this recipe!

Reviewed On: Jan. 28, 2009

I liked this recipe because it was so fast to make. I used italian turkey sausage and discarded the outer casing. Any pasta type works. I used penne. To make a healthier version, I cut back to 3 tablespoons of olive oil and then added a 1/2 cup of chicken broth thickened with corn starch. That added some real flavor and sauce. I also added some oregano. The texture of the broccoli and sausage go well together. Will definitely make this again.

Reviewed On: Jan. 14, 2009