Reviewed: Apr. 28, 2011

Lose the cheese, the half-and half and all of the useless calories. Use 3/4 teaspoon tarragon when cooking the chicken then 3/4 teaspoon tarragon to create a basic cream sauce with flour, light butter or margarine and skim milk. Same flavor, delicious over whole wheat noodles. A much healthier alternative.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lauralee

Reviewed: Feb. 3, 2011

By far the best chicken pasta dish I have ever had, everything was perfect! So Delicious!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shawna-Lea

Reviewed: Jan. 26, 2011

This was amazing. So easy to make and delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LADYKICKFIRE

Cooking Level: Expert

Home Town: Cornwall, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Sep. 8, 2008

Rich cheesy sauce...this is my kind of chicken pasta dish! Very satisfying and filling. I used 2% milk instead of the half and half and a combination of cheese that I had in my refrigerator: Monterey Jack, Cheddar and Mozzarella.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

gapch1026

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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jules

Cooking Level: Intermediate

Home Town: Los Gatos, California, USA

Living In: San Francisco, California, USA

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MICRO2

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.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Joannah

Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Living In: Enfield, Connecticut, USA

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.

Was this review helpful? [ YES ]
5 users found this review helpful