Reviewed: Jul. 5, 2009

I liked the flavor of this dish, but the texture of the sauce was not smooth. It turned out very grainy, I used shredded Munster cheese and the sauce thickened without adding cornstarch. I guess it was the cheese that gave the texture that it had, but I'm not a fan. I think if I were to do this again I would make a basic alfredo sauce and add less than half of the Munster cheese just for the flavor. Thank you for the recipe, the flavor was wonderful and different than other pasta dishes I've made.

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alcockrell

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Reviewed: Mar. 18, 2009

There is very little flavor and the Muenster cheese does not lend itself to melting and becoming creamy.

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Michael

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Reviewed: Jan. 15, 2009

This recipe was great!!! It reminded me of a chicken alfredo with a little kick. The only thing that I didn't like was that the sauce was a little lumpy, it didn't affect the taste at all it just looked a little weird. But I will definantly make this again, and try to see what I did wrong with the sauce.

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an9el818

Cooking Level: Beginning

Home Town: New Bedford, Massachusetts, USA

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Reviewed: May 5, 2008

This was a very easy recipe to make I had to make a few variations to use what I had on hand. I was in a pinch had no idea what to make that was easy I found this recipe and was really impressed. Used Mozarella cheese instead just because I had it on hand

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Linda

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Reviewed: Jan. 1, 2008

Used chipolti peppers instead of jalopeno, also added grape tomatoes and both green & red peppers, sauce was awesome.....

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Master Chef Pete

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Reviewed: Dec. 20, 2007

My friend makes this and uses assorted peppers, usually one red, one green and one yellow. Of course I also add a sliced onion when cooking the peppers! I like it, but find it to be a tad bland. Excellent if you are a pepper and cheese lover!

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diane o.

Cooking Level: Expert

Home Town: Alexandria, Virginia, USA

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Reviewed: Jul. 3, 2007

This was a lot of work to make, in my opinion. It would take less time if vegetables chopped themselves, but they don't. I was disappointed with the outcome. It tasted ok but I think it needed some more kick. Something spicier. It also gave me terrible indigestion!

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Alison

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Reviewed: Feb. 13, 2007

Whole family loved it!

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TISHA195

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Reviewed: Aug. 8, 2006

The recipe was good, but not as easy as it sounds. My husband loved it.

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Tricia

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Reviewed: Jun. 5, 2006

This recipe was super tasty! I took the advise of others and added onions and tomatoes to the chicken sautee. I used salt to taste on all of it and because I didn't have the muenster(?) cheese I improvised with what I had ie provolone, colby and jack and parmesean cheese and I tripled the garlic cloves (we love garlic) and I kept whisking without stopping till I got the right consistency. This was a huge hit with the family, everyone had seconds!!

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chef Anel

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Reviewed: May 5, 2006

Very flavorful and not too hard to prepare. Keep an eye on your sauce as it tends to get lumpy if not whisked continuously. Well worth the effort!

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ROSELYN38

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: May 4, 2006

We were not blown away by this recipe - we found it to be rather bland. My guys said that it would have been much better if it had been spicier - I think maybe I have ruined their taste buds with Rotel! In fact, if I make this again, I will add a can of Rotel. I've never cooked with muenster cheese before - maybe I was expecting too much.

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kado

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Feb. 27, 2006

When trying to imagine how this dish would taste, I thought it would be somewhat like a cheesy-salsa dip with pasta. It was so much more amazing than that (although tomatoes would be a great addition in it, too)! My husband said that it smelled like popcorn to him. It tasted even better. I doubled this dish and took it to my in-laws for their anniversary dinner party. Everyone loved it. The Munster cheese made all the difference in the taste--salty and buttery. I'm normally not a fan of peppers, but they gave the dish just the right flavor. I used tri-colored rotini for the fun of it, since I was also using a tri-colored pepper assortment. I also made it about 6 hours ahead of time since I heard someone say that the leftovers were tasty (and we had to travel with the dish for an hour--better to reheat it). I will totally make this dish again. I didn't have a problem with the sauce, although I was afraid it would be too runny. When poured onto the pasta, it was just fine. I couldn't stop sampling it after I finished preparing it. Yum!

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MARTIEDARLING

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 17, 2004

This was excellent! Not to mention it made a ton of food...I changed it up a bit, added green pepper, onion, and zuchinni, two cloves of garlic instead of one, (with no garlic powder) and only used half as much cheese as the recipe called for. I also used sharp cheddar instead of muenster. It was still plenty cheesy, though. I also used 1% milk. I think these changes didn't affect the taste one bit and made it a little healthier. I did need to add the cornstarch, and used angel hair instead of linguine. Fabulous, will definitely be making it again!

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CAMEY9

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2004

I have LOVED this recipe since I first used it a year ago. Its important to remember to stir constantly or the sauce will stick. I did not have garlic powder, so I used extra garlic instead and did not lose out on the flavor.

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KAREMAKILAH

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Reviewed: Mar. 31, 2003

I thought it was kind of bland, although my kids -age 6 + 8 both yelled "yumm... this is great!" before I had a chance to even sit down. So, I will make again for them, but maybe add a little extra something next time to snazz it up for myself and my husband.

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WALLFROG

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Reviewed: Mar. 21, 2003

This is one of the first pasta recipes I ever tried from this site and I have been making almost once per month for the last 6 months! Its wonderful and I have impressed many a guest who have been over to eat dinner with me! The cheese doesn't melt easily. There will be a few small shreds of cheese that just seem impossible to melt entirely. The trick is (as another stated) to stir constantly and once it is smooth...its done. Trust me, once over a bed of noodles, the small clumps (if any) aren't noticable in taste or appearance. HOWEVER, if you overcook the sauce (which I accidently found out once) the sauce will seperate. Be sure not to overcook!! I love this dish and am soo pleased with it, I just had to add my comments!! Thank you Heidi! If you have more recipes like this, pass them on!!

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TRAVELIN GAL

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Reviewed: Mar. 21, 2003

Fairly easy to make. This recipe makes A LOT of food. My Fiancee liked it - that says it all! We'll have it again.

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Barbara H.

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Reviewed: Mar. 19, 2003

This recipe sounded very good but never actually made it through the cooking process. The sauce never turned out and I ended up scrapping the whole thing before it even finished. I used the chicken and mushrooms and added some terriyaki sauce to them and served it over pasta. At least that turned out okay.

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ABBYM2020

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Reviewed: Nov. 11, 2002

This recipe was pretty good. Next time I will add some additional vegetables such as yellow squash or zuchinni. Thank you for sharing.

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KRISTLE

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Cheesy Chicken Pepper Pasta

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