Reviewed: Sep. 16, 2009

Very easy to make and delicious!! I have made this several times now and keep on the dinner rotation!!

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Reviewed: Jul. 23, 2009

My husband said this recipe was "outstanding!" I substituted sun-dried tomatoes for the red bell pepper and pine nuts for the pecans because that's what I had on hand, but it made a really good blend of seasonings. This is a great dish to make if you've got some leftover grilled chicken breasts from another meal. We'll definitely be making this recipe again and again!

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KASUE

Cooking Level: Intermediate

Living In: Herndon, Virginia, USA

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Reviewed: Jun. 25, 2009

This was really good. I used dried basil, spaghetti pasta, omitted the pecans, and used only 1 tbsp. of butter. Served the cheese on the side instead of stirred in. Delicious and will be making again!

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HARDROCKGIRL777

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Mechanicsville, Virginia, USA

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Reviewed: Jun. 17, 2009

Good dish...I added a can of diced tomatoes w/basil and balsamic vinegar though (just because it was my preference). Making it this weekend for some family and based on feedback, will determine if it's a 'keeper' :)

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Passion4Cooking :)

Cooking Level: Expert

Home Town: Glendora, New Jersey, USA

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Reviewed: Jun. 13, 2009

Wow. Just gorgeous, both to look at and to eat. I did substitute quite a few ingredients, simply to use what I had, but I think the main flavors are close enough to the recipe to warrant a review. I used cheese filled tortellini, sun dried tomatoes instead of red bell pepper, and added artichoke hearts I needed to use up. Added a smidge of red pepper flakes. Used walnuts instead of pecans. Topped with some chopped green onions at the end which worked really well. When simmering the veggies, make sure not to let too much of the stock evaporate, you want that liquid for the sauce. I needed to add a bit of water back in and then covered it. Oh, I used about half the butter. Next time I think a squirt of lemon juice would be perfect. Man this was good.

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cjucoder

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 9, 2009

Good. Nothing special to my family, but good.

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luv2cook

Cooking Level: Intermediate

Home Town: Dana Point, California, USA

Living In: Laguna Niguel, California, USA

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Reviewed: Mar. 1, 2009

I really like how light this recipe is. The cheese didn't melt well though. And I added red pepper flakes, because it needed a little oomph. Next time, I will add more red bell pepper, just because I like more veggies.

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tnarladni

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 7, 2009

Great recipe! Light and flavorful. I usually make two versions, one with chicken for my husband and one without chicken for myself (vegetarian), I also substitute chicken broth for vegetable broth. Delicious!!!

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PRcook

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2008

OMG this was absolutely delicious. My bf and I couldn't stop eating it. I followed some other users advise and used oine nuts instead of pecans and I used lots and lots of garlic. I also added some red pepper flakes.

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Sweets in the nude

Living In: Santa Cruz, California, USA

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Reviewed: Nov. 8, 2008

Very good for a healthy meal.

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The AOB

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Reviewed: Oct. 7, 2008

This was excellent! My husband (big pasta eater) loved it. Had leftovers the next day, but since they were a little dry I added a "Knorr's" Garlic Pasta Sauce over it. So good I may even do that the next time just to make it nice and creamy.

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CAL

Cooking Level: Intermediate

Home Town: Austin, Minnesota, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Sep. 15, 2008

Great, my husband loved it!

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Natalie

Cooking Level: Intermediate

Home Town: Cheshire, Connecticut, USA

Living In: Gaithersburg, Maryland, USA

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Reviewed: Jul. 28, 2008

We love this recipe! It is so easy & quick to make yet so filling. Because my hubby is not a fan of parmesian cheese, I substitute with mozzarella - super delicious!

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esell915

Cooking Level: Expert

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Reviewed: Jul. 19, 2008

This was very easy and very good. I woud alter next time in a couple of ways - a little red pepper flakes and I would substitute pine nuts for the pecans. The pecans were interesting but pine nuts seem better suited to the dish.

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Lythgoe29

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Reviewed: Jul. 17, 2008

this was a really good dish. Family loved it. Added Pine Nuts instead of Pecans. Awesome.

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Amy

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Reviewed: Jul. 17, 2008

This was a really easy recipe. I think it needed more chicken broth and peppers, and when the "sauce" gets transferred it would be best to have a giant bowl put some of the noodles in, a little sauce, etc. Otherwise it all ends up on the top/bottom.

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rayvani

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Reviewed: Jul. 17, 2008

Oh, I loved this! I found it very easy to make, and delicious. I used boiled chicken, omitted the salt and cut the cheese down to about 1 C, but other than that followed the recipe exactly. Actually, when I pulled out the leftovers to heat the next day, I tasted and decided that I like it even better chilled! That being the case, I will probably make it with that intent next time and substitute additional olive oil for the butter, to keep it from becoming sticky. Anyway, hot or cold, it is great!

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