I usually keep sundried tomatoes on hand but didn't have any when I tried this recipe, so I substituted roasted red peppers. To balance out the sweetness of the peppers I opted for a little bit of pesto (drained of a good bit of the olive oil, so as not to mess with the consistency of the cream sauce) instead of the basil. My final change was to add the sliced chicken and al dente pasta (I used spaghetti because I didn't have fettuccine) to the cream sauce, toss, cover and allow to sit for about 5 mins on a very low setting. It turned out great! I will definitely use this recipe (or some variation of it) in the future.
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I usually keep sundried tomatoes on hand but didn't have any when I tried this recipe, so I...