Reviewed: Mar. 8, 2009

This is an amazing recipe, I paired it with safeway deli brand four cheese rainbow tortellini, sooooo good.

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The Richardsons

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Reviewed: Feb. 5, 2009

No real flavor and you end up with soggy vegetables. Not a recipe that I will be keeping.

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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Jan. 15, 2009

Great recipe base, but it did need a few modifications. I took some of the other reviewers' suggestions and sauteed garlic with the onions and bell peppers, then added 1/2 tsp of oregano and 1/2 tsp basil with HALF the amount of broth. I added a splash of white wine and a splash of cream. I doubled the amount of red pepper flakes, per the advice of others - I would NOT do this again. I think the amount called for in the recipe is probably fine. Next time I think I'll add even more cream than I did.

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Michelle

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Reviewed: Nov. 22, 2008

Very good, this will be a regular recipe in my house. I used the full amount of broth, giving it time to reduce, and I plan on doing it again in the future. I may try grilling chicken tenderloins on the side to round out the meal, or when my vegetarian friends come around I'll substitute vegetable broth for the chicken. A very flexible, quick, satisfying meal - thanks very much for sharing.

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Nov. 12, 2008

This is a great recipe - such a nice change from heavy sauces and meat. It is a regular in our home! We usually just use all green and red peppers though depending on prices - tastes the same!

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Kelly Beth

Cooking Level: Intermediate

Home Town: Cherry Valley, California, USA

Living In: Belchertown, Massachusetts, USA

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Reviewed: Nov. 10, 2008

Love this. It is in our regular dinner rotation. Only thing I do differently is up the amt of pepper to 1 green, 1 red and 1 yellow or orange.

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Nasus

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Reviewed: Oct. 11, 2008

DELICIOUS! my entire family loved this. the only change i made was to make it with only 1/8 tsp crushed red pepper, and it was still great! thanks for the awesome recipe

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daveiscool

Cooking Level: Intermediate

Home Town: Carle Place, New York, USA

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Reviewed: Oct. 7, 2008

Made using only 1 cup of broth, and it was good, but not great. Will make again, but will work on it some. Included garlic this time, and that was good. May include a light sauce next time.

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JADE1977

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Reviewed: Sep. 17, 2008

this was a realy god tasting recipe.

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E Blatt

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Reviewed: Sep. 15, 2008

I love this recipe, it is becoming a regular in our weekly menu. I do add a couple of handfuls of parmesan cheese, a pinch of oregano, a pinch of basil, and only 1.5 cups of broth. These were all suggestions from other reviewers. It is a really great recipe

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SUZYKILTZ

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Hackensack, New Jersey, USA

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Reviewed: Aug. 20, 2008

Made this for dinner tonight! It was great! Quick, easy and delicious! Used a little more red pepper flake for some added heat. Also, used a little less chicken stock and added in some half and half at the end of cooking. Sprinkled with Parmasan cheese and served with a nice green salad. Great way to use up some peppers from the garden.

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SHELLEY39

Cooking Level: Expert

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Reviewed: Jul. 25, 2008

This was outstanding. I took the other cooks' advice and used a lot less chicken broth. I also used cheese tortellini instead of ravoli. It was such a nice, light dish. I will definitely be making this again.

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Jul. 20, 2008

Super Awesome recipe --adored it. I wish I had tripled it. :) Maybe a 'touch' less broth, but great great great.

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sstar

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Reviewed: Jul. 10, 2008

This is a great recipe! I have made this a few times now and I have found that I like it better with the following changes: 1. I use the whole red and yellow peppers, sliced thin and each an inch long. 2. Add thin sliced chicken to the peppers and sautee - seasoned with garlic, oregano and basil. 3. I omit the onions (bleh). 4. I use 3 cheese tortellini, cause I like the way it looks. lol 5. I use half of the chicken broth and a little bit of cooking wine. 6. I add a bit of cream or fat free sour cream, and parmesan to the cooking broth. Mmm this is GOOD! My BF says I must make this for our friends. lol

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BRANDI7920

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 13, 2008

I bought some Ravioli from Sam's,cheese and brocolli, and followed this recipe, except I only had green and orange peppers on hand, and increased the pepper flakes a bit, and added some half and half towards the end. It was awesome!! I wish I had cooked a bigger portion, even though there were only 2 of us. Will have this again! Thanks!

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Daschie

Cooking Level: Intermediate

Home Town: Sulphur, Louisiana, USA

Living In: Brusly, Louisiana, USA

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Reviewed: May 20, 2008

This recipe was wonderful. The flavor of the peppers was great. I used a cheese ravioli from Costco, and it was wonderful. Thanks so much for this recipe!

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kbonarigo

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Reviewed: May 15, 2008

Yummy! This recipe is wonderful, I didn't change a single thing. Actually, I take that back, I used a little less broth than called for, but that is all. The amount of spice was perfect for me, too. I'll be making this again, thank you!

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