The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 12, 2003
This recipe is outstanding. Can't wait to make it again. If the sauce doesn't thicken, try adding some parmesan cheese. Makes it even better.
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Cooking Level: Intermediate

Living In: Chehalis, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Feb. 26, 2003
This was a very tasty dish, but I thought it needed more spice. I would add more jalapenos next time. My chicken dried out, but I wanted the chicken shredded so I baked it first, probably better to follow the recipe. My boyfriend loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 28, 2003
Incredible! This recipe is a keeper! Scaled the recipe to 6, and used it to serve 8 (I had a nice leftover portion likewise). Used 16 oz. of pasta (I typically plan 2 oz. of pasta per person)--that was plenty. That left a nice amount of sauce to spoon extra on if anyone wanted.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 7, 2003
This was an excellent recipe. I rarely make pasta dishes, and was very pleased with how this one turned out! I took previous reviewers' suggestions and marinated the chicken for about 5 hours in soy sauce, tequila and lime juice. The only suggestion i would make would be to used slightlt more jalapeno, as i did not find it very spicy (however, that could be because the amount of marinade i ended up with was more than the recipe called for, which diluted the jalapeno).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 4, 2003
This dish tastes great! I have a couple of suggestions though: - Don't use the butter. The whiping cream is heavy and rich enough and the butter made it drip fat. Use a cooking spray instead. - Careful with the lime juice; it may sour the cream. Next time I will definitely leave eit out. Otherwise, enjoy this creative and tasteful dish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 15, 2002
This dish was excellent! Very tasty. I did marinate the chicken first, then pan grilled it. I then shredded it with a fork before it was finished cooking and added it to the thickened sauce to finish cooking (shredded chicken holds on to more of the sauce than cubed chicken). Also, be sure to allow enough time for the sauce to thicken - otherwise, it will be too thin and soupy. I tried it with one jalapeno and agree that it could use another without being too spicey. This recipe is a keeper!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 8, 2002
Awesome! I read all the reviews and cut up the peppers, garlic and onion in the morning. I marinated 3 half chicken breasts in the soy sauce, some lime juice and tequila and broiled them. I sliced them thin and put them on top of the finished dish. I also used campanelle pasta instead of linguini. The results were specatular! I felt like a chef cooking this... the aroma was fantastic. My husband (who hates cilanro) and two year old ate heartily. (Some of you moms know what I mean here - there were no unsolicited compliments -- only clean plates - good enough for me!)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Dec. 2, 2002
It took longer than I thought, but very, very good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 22, 2002
WOW! I made this tonight and my husband LOVED it! We are spicy food lovers so I added extra jalapeno pepper for an extra kick! The only change I made was I used half & half instead of heavy cream. I would not recommend dried cilantro - use fresh, as it makes a big difference in taste. Will make again soon and might try adding cheddar cheese!
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Cooking Level: Expert

Home Town: Corning, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 20, 2002
very good, like alfredo with a southwest kick... will make again but is rather rich! if it was more low fat i would give it a 5 :)
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 18, 2002
Very similar to CPK. It took a little longer to prepare than I anticipated but it was worth the wait. I marinated chicken in balsamic vinegar instead of soy sauce and also went a little crazy with the peppers. I added one each of green, red, orange and yellow. Delicious.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 13, 2002
Sooo Good !! We really enjoyed this dish. We will definatly make this again and again. Next time maybe for company.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 29, 2002
This recipe was lovely!! However, I have a few suggestions that might take it from great, to FANTASTIC!! 1) Boiling chicken often gives it a dry, less succulent, texture and flavor. I would suggest grilling the chicken in a pan, cutting it into cubes, and tossing it into the sauce once it has thickened. If time allows, you might like to marinade it in some lime juice, and maybe even a bit of tequila (along with the soy sauce). I found that I needed to add a little extra lime juice to the sauce... so definitely taste test before serving. If you like your food spicy, don't rely on the number of jalapenos given in the recipe to satisfy your craving for kick. Add more. If you're truly courageous... add some habanero... but that's only for the truly brave and daring!! Otherwise I loved the recipe, I just thought the chicken could be a little more moist and flavorful. Fantastic dish. My italian father is very picky about "creative pasta" dishes... and he loved it!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 24, 2002
oh my! What a delicious dish! So packed full of flavor, the insides of my mouth tingle just thinking about it! When I read the descriptions I thought it sounded just like the California Pizza Kitchen dish and yup, it is! All I had was red peppers, and I had some of that fresh Butoni brand spinach fettucine, which really gave it a lot of color..I think if I were to use the regular pasta I would definitely use all three colors of bell peppers though. Step 1 takes a little longer than I expected, it took a while to get the sauce reduced to "paste-like consistency" stage. The chicken was already cooked and had to be set aside way before the reduction of the sauce was ready. A little more labor intensive for a late weeknight dinner, but when we finally sat down to it, we agreed it was worth the wait. Next time, I'll make this wonderful dish on a Saturday! Thanks Behr!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 17, 2002
Wow, make this. Eat it. everybody wanted 3rds. Just as good as CPK.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 4, 2002
Thank you for a fantastic recipe! We loved it and will definitely be making it again. Be sure your pan isn't too hot when you add the broth, lime juice, and tequila. Mine was which resulted in scalding and burning. Easily remedied.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 4, 2002
Restuarant quality.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 25, 2002
As a novice chef, this dish is a dream. I totally impressed my boyfriend, but importantly, his roommates! This recipe will be used again, very soon!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 29, 2002
This recipe was easy to make and very tasty too. My whole family loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Aug. 7, 2002
I had this Dish at a local restaurant and it turned out just as good. Be prepared to do some laboring work by slicing all the peppers, but it is definetly worth it.
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