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Reviewed: Jun. 6, 2008

I made this recipe as is and it turned out great! The black olives really compliment the rest of the dish. I will definitely make this again.

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Leslie

	Cooking Level: Intermediate
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Reviewed: May 30, 2008

Really good. Couldn't find hot cherry peppers only mild; I think it would be better with hot.

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I totally made this mine but here are some ideas you may like to use: instead of alfredo i used a cup and a half of lowfat milk and maybe a third cup fresh grated parmesan. Skipped onion mushroom and peppers because none around, so just used half a bag of frozen veggies. Garlic powder instead of garlic. In the end I added some black pepper and cumin to give it a little extra kick.

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YONDERBOY777


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Reviewed: Jan. 25, 2008

This dish is a longtime favorite of mine. Many people also say the recipe originated in my hometown of Utica, NY. Here, we do not use jalapenos, we use hot cherry peppers.

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Jeff

	Cooking Level: Professional Home Town: Sauquoit, New York, USA Living In: Frankfort, New York, USA
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Reviewed: Sep. 11, 2007

No changes made. It was a good, but pretty basic pasta recipe for us.

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Michelle Bovenkamp

	Cooking Level: Expert Living In: Aurora, Colorado, USA
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Reviewed: Jul. 24, 2007

This is the best. I have recommended it to all my chicken riggie lovers and they agree.

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CRUNCHFAM


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Reviewed: Dec. 22, 2006

This is a family favorite. We have used a large can of tomato sauce and 1 small can of diced tomatoes instead of the spaghetti sauce or alfredo sauce. I also cooked in slower cooker, but added chicken in about 2 hours before serving. It can taste overdone if put in for the 4 hours.

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RIMBESI


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Reviewed: Mar. 8, 2005

This was really good. I made it for company on Sunday and everyone liked it. I didn't add the olives though, I just don't like them in spag sauce. I will however next time use homemade alfredo sauce, I haven't found a good jarred one yet! I love the idea of layering the two sauces! Thanx Kathi!

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CHRISSYF

	Cooking Level: Expert Living In: Hazleton, Pennsylvania, USA
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Reviewed: Apr. 15, 2004

We really enjoyed this recipe, especially my teenage son. We left out the jalapeno peppers since my younger boys doesn't like hot stuff. We had to double the recipe. It is very good and I've already made it twice!

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CONGALADY


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Reviewed: Jun. 23, 2003

I made this for a large group of friends and everyone RAVED about it. Besides a little bit of prep time it was an easy dish to make for a lot of people.

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JYERDON


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Reviewed: Jun. 23, 2003

My family loved this!!! Easy to make and delicious!!!!!!

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MAGGIE14


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Reviewed: Jun. 23, 2003

This was absolutely the best pasta I have ever had! My husband doesn't like peppers so I omitted them. I also added a whole lot of garlic to the chicken as I was sauteeing it and even more to the sauce as it simmered. It was absoltuely delicious. This will be a weekly staple recipe in my house. Tastes great as leftovers, too!

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Michelle A

	Cooking Level: Expert Home Town: Valencia, California, USA
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Reviewed: Jun. 23, 2003

I love this dish at our local "Themed" resturant and my son enjoys it as well. I used a simple jar sauce for the red and alfreado to simplify the recipe.

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PIXIDUST_70


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Reviewed: Jun. 23, 2003

This is one of those great, "What do I have in my cabinet" meals. This was really good and easy. Like another reviewer, I did add powdered garlic for cooking the chicken and in the sauce. I used canned mushrooms and omitted the black olives (didn't have any) and the jalapenos (didn't want any. The next time I make, I will add the black olives and serve jalapenos on the side.

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NCHALL


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