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The reviewer gave this recipe 3 stars. This recipe averages a 3.75 star rating.
Reviewed: Jan. 13, 2008
I would give this a 3. I liked the recipe - but I'm not sure what everyone meant about too many peppers. If anything, I could have used MORE peppers! Not amazing...good for a basic chicken pasta recipe.
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Reviewer:

Jules
Cooking Level: Intermediate
Home Town: Los Gatos, California, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 3.75 star rating.
Reviewed: Nov. 25, 2007
I made several changes, but overall we liked the basic recipe. First, substituted 3/4 cup Monterey Jack (for 4 servings) with 1/2 cup low-fat cream cheese and substituted cream with equivalent volume of skim milk. The cream cheese provided sufficient creaminess. To provide an extra "kick", I added 1/3 cup dry vermouth to the chicken at the end of saute. I could have added more liquid (either milk or wine/vermouth) for a more fluid sauce. Overall, very good flavor. I agree with Joannah that fewer peppers would enhance the dish. Would definitely make again with similar modifications.
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Reviewer:

MICRO2
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The reviewer gave this recipe 4 stars. This recipe averages a 3.75 star rating.
Reviewed: Sep. 15, 2007
I only had red peppers, so I omitted the yellow. I also didn't have plain monterey jack so I used a blend with cheddar for the sauce. I loved it, but my husband didn't like it because he felt the peppers overpowered the sauce. If I made it again I would probably use either half the peppers, or omit completely.
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Reviewer:

Joannah
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Cooking Level: Intermediate
Living In: Enfield, Connecticut, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 3.75 star rating.
Reviewed: May 3, 2005
Absolutely deee- licious! Really easy to prepare most of the ingredients in advance, so when you get in from work, it's ready in minutes. Tastes even better than it looks.
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5 users found this review helpful

Reviewer:

SUPERBABS
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