This is a great different way to have spaghetti. I did make a few changes based on what other reviewers said and to suit our tastes. I used rotisserie chicken, about half a chicken. I cut the butter back to 1/2 cup and will probably cut back to 1/4 next time. Used 2 celery stalks and added an extra garlic clove. Omitted the bell pepper but will try with a red pepper next time. Added 3/4 teaspoon mexican oregano and a can of cream of mushroom soup instead of the canned mushrooms. Also uppped the pasta to one pound. Turned out wonderful. Will definately make again. Thanks for the great recipe.

Reviewed On: Sep. 12, 2009

This was a wonderful recipe. I did as some of the reviewers suggested and doubled the sauce ingredients except I used 2 whole limes, 1 teaspoon of oregano and 2 tbls of oil. I sliced up the chicken breasts and marinaded them for 6 hours in the sauce and then sauted the chicken. Great bright flavor in the chicken. Will definately make again. Would be great on the grill.

Reviewed On: Mar. 7, 2009

This is fantastic chicken marinade. I used spicy brown mustard, didn't have course ground. I also used juice of whole lemon and lime then I threw the rinds in the bag with the marinade. I marinaded for 8 hours then grilled. It is fantastic. The second time I made sandwiches with bacon, tomato and monterey jack cheese. Great.

Reviewed On: Jul. 29, 2007