Reviewed: Dec. 29, 2011

This is a good base recipe that can be customized to taste. I added onion, a large portobella mushroom and 2 cloves v garlic, no garlic power. I also used mexican mix cheese along with a little bit of cheese ends. Mixed with bow tie pasta and this was a really good meal!

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Reviewer:

angell7b43

Cooking Level: Expert

Reviewed: Jan. 6, 2011

This was better than I expected! I used already cooked chicken and shredded triple cheddar shredded cheesej and I did use a tsp of cornstarch. Would make this again!

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Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Oct. 26, 2010

This recipe is really good I read on some comments that it needed more spicing so I went ahead and added my own thing. I seasoned the chicken with powdered oregano, garlic, tumeric and some salt. I cooked it in the skillet with leek, tomato, onions and red peppers. As for the sauce I used mozzarella cheese and instead of minced garlic I sliced up a clove and removed them after the sauce was done, I cooked the sauce on medium heat and only needed little cornstarch. I stirred the entire time and cooked it for pretty much over 10 minutes but I got it to a perfect consistency. It turned out amazing and my fiance has requested it again for tomorrow already!

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Reviewer:

mrs_andersen

Home Town: San Juan, San Juan, Puerto Rico

Living In: Helsingborg, Skane, Sweden

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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Reviewer:

alcockrell

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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Reviewer:

Michael

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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Reviewer:

an9el818

Cooking Level: Beginning

Home Town: New Bedford, Massachusetts, USA

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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Reviewer:

Linda

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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Reviewer:

Master Chef Pete

Home Town: Westfield, Wisconsin, USA

Living In: Beaver Dam, Wisconsin, USA

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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Reviewer:

diane o.

Cooking Level: Expert

Home Town: Alexandria, Virginia, USA

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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