Reviewed: Aug. 18, 2008

Delicious!! The only change I made was to stir the parmesan into the sauce instead of sprinkling it over the top. It made the sauce a bit thicker that way. So fast and easy to make, I will make this again!

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SEY1

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2008

Needed chili, a little lemon and maybe some wine. Pretty good though, and its seems like it would be really hard to screw up, which is awesome.

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OPENDESTINY

Cooking Level: Intermediate

Home Town: Three Hills, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 15, 2008

This was a fairly easy and quick pasta dish, but I don't think I'd make this again just because of the calorie content. For me, the sauce wasn't runny at all--I actually ended up adding 3 tbs. apple juice to get the right consistency. There was enough sauce for me to use 7 oz of pasta, so this ended up making 3-4 servings for me. WARNING: taste the sauce before adding extra spices--I took other reviewer's advice and added cayenne pepper which made the pasta too spicy for me.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Aug. 14, 2008

Not as good as I anticipated based on the reviews... It was good and my boyfriend loved it (hence 4 stars), but I just thought it was OK.

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Stephanie

Cooking Level: Intermediate

Home Town: Canton, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 7, 2008

My son chose this for me to cook one night, and I have to make it at least twice a month now! Excellent dish! It takes half an hour to prepare from beginning to end, so it's a great dish to fix on a weeknight. Leftovers the next day usually are more "buttery" or "greasy" than the creamy texture you get the first night you fix it, but my co-workers still ask for me to bring in my leftovers when I tell them I'm making it!!

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Beth

Cooking Level: Expert

Home Town: Fenton, Missouri, USA

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Reviewed: Aug. 7, 2008

This recipe was excellent! I modified slightly by adding black olives and marinating the mushrooms in garlic and olive oil. I also cut back on the cream and added fresh roma tomatoes as a finishing touch. This dish was even better the next day after all the spices had soaked in so it's great for leftovers!

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kaf

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Reviewed: Aug. 6, 2008

this was an excellent recipe. i did use a little cornstarch to thicken the sauce. looking forward to the leftovers for lunch today. i will definently make this again.

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jill

Cooking Level: Beginning

Living In: Cumbola, Pennsylvania, USA

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Reviewed: Aug. 3, 2008

I make this once a month....it is great! I have used 2% milk and sometimes 1/2 milk/ 1/2 half and half to cut the fat....if you add cornstarch you would never know the difference! Great recipe!!

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jpjaynes

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Reviewed: Jul. 29, 2008

This a really good chicken dish....a hit every time. Didn't change a thing!!

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mommab

Cooking Level: Expert

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Reviewed: Jul. 29, 2008

This is the best recipe we have made yet. My wife and I try a diffrent recipe every week from this site. I told her this was the best meal she has ever cooked. My daugther is 4 and never wants to eat what we cook. She loved and it and wanted more. I recommend this to everyone.

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Chef Pinto

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Reviewed: Jul. 29, 2008

Yummy! I eat this at least once a month! As with everyone else, I made some changes to it. 1. I serve with angel hair pasta or sometimes without any. 2. I place the cajun spice on a plate and coat. 3. I remove the chicken once cooked and add the green/red peppers, onion and extra mushroom to the pan to cook. Meanwhile, I cut the chicken into bite size pieces and return to the pan. I don't use the heavy cream. 4. Serve with the pasta or without, sprinkling with parmesan cheese. I ALWAYS get complimented on this dish. It's pretty good as leftovers too!

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Alexis

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Reviewed: Jul. 22, 2008

This recipe is delicious... I swapped the veggies for whatever ones we felt like having... and estimated on the seasoning amounts... great alternative to regular Alfredo pasta.

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Chen

Cooking Level: Expert

Home Town: Sundre, Alberta, Canada

Living In: Oslo, Oslo, Norway

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Reviewed: Jul. 20, 2008

My husband liked this one better than I did - I am not really into cream sauces. To make it a little healthier I substituted olive oil for butter. I also used suggestions from earlier reviews and cut the heavy cream to 3/4 cup and added 1/2 cup of white wine and 1/2 tbsp of cornstarch. I also doubled the garlic powder. My husband requested that this one go into our normal rotation. UPDATE: I used fat free milk and cornstarch instead of heavy cream and it didn't augment the flavor at all.

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BLONDIENEG

Cooking Level: Intermediate

Living In: Elk Grove, California, USA

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Reviewed: Jul. 18, 2008

Outstanding flavor - needed to thicken the sauce a little with a bit of cornstarch.

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Cathy

Cooking Level: Intermediate

Home Town: Patchogue, New York, USA

Living In: Billerica, Massachusetts, USA

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Reviewed: Jul. 10, 2008

I diced the red peppers & chicken, and used olive oil instead of butter. I also added minced garlic instead of powder and pepper flakes. Instead of green peppers I used peas to maintain the colorful presentation...yum!! Also, I added a little corn starch to the sauce to thicken it up and only 1 cup of heavy cream.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Jul. 10, 2008

This recipe is so good, I couldn't believe it. I could not find cajun seasoning in the supermarket that I shopped so I used seasoning salt instead. It turn out to be a very tasty dish.

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hammond123

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Reviewed: Jun. 22, 2008

This is an awesome recipe. I left out the mushrooms because we aren't really mushroom fans and I added some white wine and red pepper. We love it!

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LJSTROUP

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Reviewed: Jun. 15, 2008

Excellent. I have made this three times now and feel I have it down pat. I used bow tie pasta the last two times and found I liked it even better. I omit the mushrooms. Definitely a keeper!

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