Reviewed: Nov. 8, 2009

Best recipe on here so far that ive came across. My boyfriend loves it, he wants me to make it every single night i swear! I follow the directions almost exactly except for omitting the peppers and mushrooms, hes very very picky and likes his food plain, but its still very delicious.=]

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chalakhun

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Reviewed: Nov. 2, 2009

This is an awesome meal. If you are counting calories, here are a few suggestions: saute the chicken in olive oil and a little bit of garlic instead of butter, use whole wheat pasta (I realy like the whole wheat penne), and use fat free sour cream instead of heavy cream. Just those few changes make this a very flavorful, HEALTHY meal.

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foodlover

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Reviewed: Oct. 22, 2009

Thank You,Thank You! This is so delicious. Ive bee looking for years for this recipe!!!Followed other reviews advice an made with milk and corn starch to thicken. Also used Pam and just a little butter to sautee chicken. I dont think you would be able to tell and helps reduce the calories dramatically! As well dont be afraid to add more of All of the seasonings! Loved it! Is definitely a new family favorite,

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meand thefurious5

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Reviewed: Oct. 16, 2009

Very tasty! The sauce comes out a bit runny if you don't follow the alterations that recommend adding flour or corn starch to thicken the sauce. Overall, a very good way to get over a 1000 calories in a sitting.

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CLEARBLUESKY20

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2009

LOVE LOVE LOVE this recipe! You can do so much with it! We've been making it with petite scallops - delish. I don't change anything in the recipe and it's perfecto!

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JKKK5945

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Reviewed: Oct. 12, 2009

This recipe really didn't do it for me. The sauce was really thin so I added some flour and let it cook down for 5-10 minutes which made it a lot thicker. It was really rich and I couldn't even finish my portion. It was decent but I won't make it again. Just not my cup of tea.

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dmarie979

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Oct. 8, 2009

The flavor of the sauce created by this recipe is very tasty - rich with notes of spice. I added broccoli to the recipe and used a whole red bell pepper. But the sauce did come out quite thin, even after I let it reduce a whole lot. I know a lot of reviewers said that they used cornstarch to thicken it but I hate the taste that cornstarch brings to a recipe. So while the flavor is quite nice, it's too thin for my preference.

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Gwen on the West Coast

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Reviewed: Oct. 5, 2009

This is amazing. A staple in our home now. So yummy! Need to work on finding away to limit the Heavy Cream though. Think I will try half and half.

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Tonya

Home Town: Oak Hill, Virginia, USA

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Reviewed: Oct. 3, 2009

Oh, this was good! My two-year-old even asked for more. Next time I will slice and not chop the bell peppers and add a bit more mushroom. I used 1 cup heavy cream and 1/2 cup milk, and there was a LOT of sauce. So maybe I will cut that back a little next time. Added fresh basil from the garden. Nice touch.

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Fujiko

Cooking Level: Intermediate

Home Town: Mandan, North Dakota, USA

Living In: Sherwood, Oregon, USA

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Reviewed: Sep. 26, 2009

Tastes great, interesting flavor and easy to make. Passed my 7 year old's test.

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Lindsay

Cooking Level: Intermediate

Living In: El Dorado, Kansas, USA

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Reviewed: Sep. 25, 2009

This was SO delicious and full of flavor!! I was a bit confused by the "2 chicken breast halves" and assumed that meant one full breast...? I did not change anything, except that I omitted the onions (don't like them) and mushrooms (forgot to buy them) and I was short on heavy cream, so I supplemented the rest with Vitamin D milk that I mixed 1tsp. of cornstarch into to help keep it thick. Worked perfectly. Next time I will probably cut down on the butter a bit I would definitely say to tone down the cajun a bit if cooking for those who don't like spicy. We LOVE spicy and it was perfect as was for us. Definitely a keeper recipe!!

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jabsbride

Cooking Level: Expert

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Reviewed: Sep. 19, 2009

Yum Yum Yum. I make the sauce separately starting with a roux since I use FF half and half. I make the roux with butter, spelt flour, and minced onions and garlic.

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MissWheatless

Cooking Level: Expert

Home Town: Milford, New Hampshire, USA

Living In: East Rochester, New York, USA

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Reviewed: Sep. 16, 2009

Made this last night and loved it! For those who said it was too runny, you must let the sauce simmer for quite awhile and it will thicken right up! I actually wish there were more sauce and I think I will make more the next time around. I threw in some asparagus and some tomatoes as well and I did use more of the cajun spice than written. Great recipe!

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MandaSteelers1Fan

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Bethesda, Maryland, USA

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Reviewed: Aug. 30, 2009

Great recipe. To cut back on fat and calories I used Half & Half instead of Heavy Cream. I also added the parmesan in with the spices to help thicken the sauce.

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Faith Morgan

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Reviewed: Aug. 21, 2009

Love love love this dish. A friend gave me some cajun seasoning from Texas, and I wasnt sure what to do with it. Lets just say I will be requsting more. This dish is easy and yummy. I love that I can add veggies depending on what is in season. This is a keeper for sure.

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Emmaline

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Reviewed: Aug. 20, 2009

so so so so good!!! I made a few slight changes nothing major... I sprinkled my chicken on both sides until lightly coated with the Cajun seasoning, increase the cream to 2c for more sauce, fresh basil. I did take my chicken out of the pan while the sauce was thickening, and added asparagus toward the end of cooking. to die for! my picky son ate it up in no time flat! I also used the whole grain noodles and they were excellent!

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jenny

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Reviewed: Aug. 19, 2009

I loved this recipe. I added some garlic salt and a little more cajun seasoning. I also added some flour to thicken it up. I will make this again.

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Angela Redd

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Aug. 19, 2009

For a begginer like my self, its very easy, quick and delicious to make. The best to impress the ladies. :)

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bryanh011

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Reviewed: Jul. 23, 2009

This was REALLY good. It looked a mess as my presentation wasnt much, but it tasted FANTASTIC. Creamy and comforting, but spicy and not-your-average-dinner. I recommend (presentation wise) to remove the chicken when cooking and adding it on top of the pasta/sauce after. I think it would look nicer. So good and easy!

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AMERICAN1821

Cooking Level: Beginning

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Reviewed: Jul. 9, 2009

Delicious! Used leftover grilled boneless chicken breasts....YUM!

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Lala2003

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