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Reviewed: Sep. 24, 2007

I'm just reviewing the sauce - I'm way too lazy to make my own pasta. It was good but not mind-blowing. I added quite a lot more chicken stock as it was incredibly thick, and I knew the noodles would really soak it up, and get clumpy otherwise. I made this to go with shrimp (marinaded overnight in olive oil, lime juice and garlic) and angel hair pasta. Not a horrible meal, but not one of my best. Thanks anyway!

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Reviewer:

Caroline C

	Cooking Level: Expert Living In: Denver, Colorado, USA
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Reviewed: Jul. 28, 2007

Exceptional dish!!!!! My husband and I both loved it, will make it often.... Which, by the way...I made exactly as the recipe directs...perfect. Thank you soooo much!

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Reviewer:

Marvel


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Reviewed: May 27, 2007

I'm sorry, we just did not enjoy this recipe at all. I burned the garlic roasting it by this method, which may have been my own error, but I did follow the guidelines! And then I was really turned off by the color and texture of the pasta dough. It looked like something other than food. I have made pasta from scratch before, and had it turn out scrumptious, but this pasta recipe was difficult for me to work with--it was very dry and thick, and didn't roll out well, and the end result was terribly heavy and chewy. And like Pumpkin said, some flavors just weren't meant to go together. Maybe it was a huge mental block for us? I usually like "oddball" recipes, but this one doesn't make the cut.

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Cottonista

	Cooking Level: Expert Home Town: Middlebury, Indiana, USA Living In: Atmore, Alabama, USA
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Reviewed: Jul. 25, 2006

In my opinion: This sounds better than the end result. I didn't care for this enough past 2 stars. Italian (pasta) and Mexican cuisines do not combine and merge very well to tasteful results. The sauce by itself is wonderful over chicken like another reviewer said but I would not advise using the sauce over pasta. Perhaps over shrimp and orzo instead would taste better? I did not make the past in the recipe but used a store bought fresh version. I don’t think that makes any difference to the taste anyway. I thought it was bland and needed lots of salt and pepper. I feel as though this was a waste of tomatillos even though it is super easy. For a good tomatillo and cilantro recipe search for Tomatillo Soup by Holly on this website.

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Reviewer:

Pumpkin


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Reviewed: Aug. 30, 2005

The cilantro-tomatillo cream sauce is very fresh and unique. I make the sauce and serve it over chicken breast or tilapia. It is easy to make and my friends and family love it!

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Reviewer:

Sega96


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Reviewed: Oct. 27, 2002

Making the pasta can be very time consuming. I used the ancho chile water and chicken bullion for the liquid in the sauce. I also used the chile water when cooking the chicken. Next time I am going to buy some pasta and add the ancho chiles to the sauce. It had a very fresh taste.

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