yum Yum YUM! I usually never leave reviews, but this recipe was too EXCELLENT to not post something. I tasted a spoonful and I was surprised at how good it was! My brother said it was better than something you would order in a restaurant. Next time, I would double the sauce recipe and use 2 cups of heavy cream and an entire can of chicken broth (14 oz), which makes it easier to use up all the ingredients. I also followed other suggestions and added chopped portabello mushrooms and a little white wine with the sundried tomatoes (the kind packed in oil--this gave the sauce a wonderful flavor). I added about a spoonful of cornstarch to thicken the sauce up a little. I used olive oil instead of the butter and vegetable oil. I cut the chicken into pieces before cooking, and added the broth directly to the chicken instead of putting it aside. Finally, I added about 1/3 cup parmesan cheese with the basil. I made it with bowtie pasta..I think it goes better with shorter pasta instead of strand pasta. YUM...i'm gonna make it again tomorrow!
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yum Yum YUM! I usually never leave reviews, but this recipe was too EXCELLENT to not post...