Reviewed: Aug. 22, 2008

This one is a new favorite of mine. I have made it 3 times in the past couple weeks, I added some cayenne and crushed red pepper and now I can't have it without zucchini. So delicious!!

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Ashley_S

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2008

this was very good, i just left out the mushrooms (yuck)but followed the rest of the directions. i will make this again soon

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tiffany

Cooking Level: Intermediate

Home Town: West Valley City, Utah, USA

Living In: Centennial, Colorado, USA

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Reviewed: Aug. 12, 2008

This was a great recipe! I had read some of the other suggestions about using sour cream and thought that was a good idea. My boyfriend suggested using cream of mushroom, so I used half of each, which I think added an interesting flavor. I also used a bit more Tony's than others might since I like my food a bit spicy, but next time I might just blacken the chicken instead. All in all this was a great dish!

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Mo1981

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Aug. 12, 2008

I was looking for a wow dinner and this was definitely it. I doubled the recipe, used half and half and added some red pepper flakes. At first the sauce looked a little runny but I let it sit for a few minutes with the pasta added and that was just long enough for it to thicken slightly. Leftovers were wonderful, hubby said it was awesome!

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MARANN64

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Reviewed: Aug. 8, 2008

i signed up just so i could rate this recipe! This recipe is great as is, no alteration needed in my opinion. simple yet very flavourful. Thankyou for sharing, i will definately be making this again! great!

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midcoastmick

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Reviewed: Aug. 5, 2008

This was absolutely amazing and so easy to make. I have made this several times and have been asked for the recipe a multitude a times. Definltely a keeper!

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DJRAKERS

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Reviewed: Jul. 29, 2008

I made this for a pot luck. Everyone seemed to like it. I made more than suggested and it wasn't as creamy so I added more heavy cream and it was much better. Next time I'm going to just make less and I think it would be great. Also, not enough kick or much flavor so I will add more. Everyone seemed to like it though! This will be a keeper! Thank you!

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princessducky

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Reviewed: Jul. 27, 2008

This is a colorful and flavorful dish. Since we are watching our calorie intake, I used fat free half & half to lighten it up a bit and thickened the sauce with a little cornstarch. I used Konrico Creole Seasoning for the cajun spice and tossed it with spinach and chive linguini because that was what I had on hand. Delicious! This would make a very nice dish to serve to company.

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Sherry C.

Cooking Level: Expert

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Reviewed: Jul. 27, 2008

I found it a touch bland. Next time, I'll add more garlic, crushed red pepper, and some roasted red peppers or sun dried tomatoes. Definitely the ground of a great recipie, but it needs to be kicked up a notch.

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FIVELETTE

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2008

This was a great recipe. The only changes I made was to add lemon juice and add a lot of garlic, as well as hot sauce to give a little extra kick. I think I added a little too much pasta so I had to add more flavor. Very good.

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queen21

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Reviewed: Jul. 7, 2008

Wow. It's just so very tasty. Because I veered so far off the recipe I should tell you what I did so beginners can get in a comfort zone to make your own changes and still get great results. What's Cajun seasoning? I used Old Bay Blackening mix in the yellow tin. I thinly sliced chicken, added my "cajun" mixed and tossed around in a hot pan glazed with tiny bit of oil. In went a few thinly sliced red & yellow peppers. In went a few globs of spicy brown mustard, and a couple shakes of Chili powder. I wasn't sure about the cream but I did add just a few splashes of 1/2 and 1/2. Then a handful of grated Almost forgot- I threw in 3 chopped scallions at the end, and extra black pepper.

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GUIDOSWIFE

Cooking Level: Expert

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Reviewed: Jul. 5, 2008

I made this recipe and it was an absolute hit! My fiance keeps saying that it's the best pasta he's ever had! I'll be making this the next time we have people over for dinner. A+

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Dominique

Cooking Level: Intermediate

Home Town: Moncton, New Brunswick, Canada

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Reviewed: Jul. 4, 2008

This is so good! My new favorite. I'm not much for measuring, but I tried to follow this pretty closely. Okay, I made a few little modifications, but purely to suite presonal taste. I left out the mushrooms and added some strips of yellow onion. I also tried a bite with lemon pepper, and decided against it. Bow tie pasta is easier to eat so I used them instead. Zatarain's Creole Seasoning was liberally applied, and I added extra salt and pepper. The cream sauce was a little runny so I let it simmer while the pasta finished boiling, and I threw in a few pats of butter when I was stirring it all up. The sauce thickened to perfection, and it tasted amazing! I prefer highly spiced food, and this hit the spot. It seems like I made a lot of changes, but none of these takes away from the original intent. Delicious!

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Katie

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Reviewed: Jun. 23, 2008

This dish was amazing! Quick and easy to make. I used the exact amount of everything, didnt change a thing and it was great! I made it for my boyfriends parents and they loved it too!! Great recipe!!

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lilkc52888

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Reviewed: Jun. 20, 2008

Pretty good dish. Made it exactly as recipe stated. Sauce was perfect consisency. I like spicy... really spicy, and this particular dish was spicy but not hot. I will use some hot sauce next time for my taste.

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Sassy

Cooking Level: Intermediate

Home Town: Sanger, California, USA

Living In: Fresno, California, USA

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Reviewed: Jun. 20, 2008

Very good! I used 8 oz of mushrooms, roasted red peppers and doubled the parm cheese (this also helps thicken the sauce). Also used penne pasta- it soaks up the sauce better. Will definitely be making again.

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Callie

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Jun. 19, 2008

This was good, but I thought the cream sauce was a bit too rich for me. My husband, on the other hand, liked the sauce. If I make it again, it will be just for him.

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Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 14, 2008

This was really good. I used quite a bit more seasoning than called for. Got the sauce just the right thickness by adding some corn starch.

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HAWESA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Jun. 13, 2008

Da bomb! I used Jmonroe62 suggested "Cajun Spice Seasoning" from allrecipes.com and the dish came out amazing. I can't wait to make it again!

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cmcooks

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Reviewed: Jun. 9, 2008

This was so good! I made this last night because it was raining and we couldn't grill. I used Cajun Seasoning Mix from this site to season the chicken. I doubled the amount of chicken and removed it when it was done cooking before adding the vegetables. Peppers always seem to take longer to cook for some reason. When it came to the sauce I used 2 cups of half and half and some sour cream and corn starch to thicken it and to make it a little less hot. It was wonderful! I tossed it with regular spaghetti and some parmesean cheese.

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