This was amazing! I'm a vegetarian (cooking for a household of meat eaters) so I substituted the chicken stock with vegetable stock. I ended up doubling the sauce and I'm glad I did. I was cooking for six, but doubling it was definitely needed. I added onions and upped the garlic as a personal preference and mushrooms as well--half diced up, and half sliced. I cooked the chicken before everything and let it rest while I started the sauce. I sauteed the produce and the sun dried tomatoes in the chicken skillet and moved it to the saucepan and then followed the recipe as stated. I was originally going to use whole wheat fettuccine, but at the last minute decided to use white, and I'm glad I did. The subtle nuances of this amazing sauce would be masked and subdued by the whole wheat pasta. I did, however, save on some calories and fat by using half and half instead of heavy cream and low sodium vegetable broth. I garnished the plates of those who wanted it with Romano cheese. It was divine! I will definitely, DEFINITELY be making this again!
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