Reviewed: Aug. 26, 2008

This was very good. I'd give it 4.5 stars (I rate 5 stars for exceptional dishes only). I took another reviewer's suggestion and used half & half and it was plenty rich. I would definitely cut the amount of pasta in half. I had absolutely no problem using a whole buillion cube and I doubled the Asiago cheese.

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SHADOWMERV

Cooking Level: Expert

Home Town: Waukesha, Wisconsin, USA

Living In: Sussex, Wisconsin, USA

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Reviewed: Aug. 22, 2008

This was delicious! I'd give it 4 1/2 stars really because I added a bit to it. After reading other reviews, I reduced the amount of pasta to 12 oz. I added only 2 chk breasts, 2 cups of mushrooms (since I like mushrooms), and 1 cup of steamed broccoli (but it could have used 2 cups). I also used a 4 cheese mixture with asiago in it, because my grocery store didn't have asiago. I left the sauce and proscuitto amounts the same and it was perfect and VERY tasty. My husband thought I could have used 16 oz pasta with the amount of chicken used or suggested using less chicken. 12 oz pasta made plenty for 6 servings. I think if I used 16 oz pasta, I would increase the sauce slightly. Overall, it was awesome! Will definitely make again.

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Workin' cookin' mom

Cooking Level: Intermediate

Home Town: Escondido, California, USA

Living In: Joseph, Oregon, USA

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Reviewed: Aug. 20, 2008

I substituted bacon, parmesan and half and half because that was what I had on hand. It turned out great. Very rich though; it must be really rich with heavy cream.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Aug. 15, 2008

I made a few changes, Olive oil instead of cooking oil and fresh spinach and squash instead of mushrooms. I also used fresh shallots. Very Good!

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Jona

Cooking Level: Expert

Home Town: Sioux City, Iowa, USA

Living In: Austin, Texas, USA

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Reviewed: Aug. 14, 2008

This is a great recipe, adding a little more garlic, portebello mushrooms and sun-dried tomatoes makes it awesome. This is in the recipe box for sure!

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memaw

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Reviewed: Aug. 11, 2008

I have made this recipe several times and it's always a hit. It tastes just like the Bowtie Festival at Johnny Carino's. I do make a few adjustments to the sauce like adding lots of garlic powder, crushed red pepper, cayenne pepper, and cajun seasoning. I'm a cajun girl at heart so the spicier the better!!

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Heidi Claire

Cooking Level: Expert

Home Town: Longview, Texas, USA

Living In: Pryor, Oklahoma, USA

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Reviewed: Aug. 1, 2008

This recipe is AMAZING!!! I have made it now 5 times over the past several months! I used crispy bacon and it is absolutely awesome!! Everyone that I have made this for LOVES it! Yes it does require a little time, but sooo worth it!

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A.Gardner

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Reviewed: Jul. 27, 2008

I made this today without the mushrooms. I also used bacon. I thought this had wonderful flavor, but I thought that it could use more sauce. It also made a huge amount. I agree with other people when when they say that it makes for a lot of dishes to wash. Thanks for the recipe.

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Sally

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

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Reviewed: Jul. 17, 2008

gr8, will make again. very easy to make. very yummy

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Christy M.

Cooking Level: Expert

Home Town: Battle Creek, Iowa, USA

Living In: Gillette, Wyoming, USA

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Reviewed: Jul. 11, 2008

I used this recipe for a catered dinner of 30 people along with another entree and this was scarped up and wanted more. I read the reviews and and added onion to the chicken and used bacon instead of the prosciutto. AWESOME recipe. My daughter loved it and wants it often and I have to remind her it's made with cream not skim milk.

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JEFF1953

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Reviewed: Jun. 29, 2008

Very good. I did not use as much whipping cream, but it still came out great

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Chey

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Reviewed: Jun. 5, 2008

Very good. Easy to make. Next time will try with shrimp!!

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Kristi

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Reviewed: May 13, 2008

This recipe is wonderful! I did cheat a little, used already cooked chicken I had on hand, used more cheese and mushrooms. I also used half and half, can't tell the difference. Try this and enjoy!!!!

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MORENOO6

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Reviewed: May 12, 2008

This was a good recipe. I had left over chicken from the ranch kabobs I made the previous night, so I used that and instead of prosciutto, I used pepperoni. I also had left over mushroom and squash that was just grilled with salt, that I added. Very good and made a nice meal without feeling like I was eating left overs.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: May 6, 2008

Wow, it has been awhile since I could rate a recipe 5 stars! This dish tasted like it came from a good restaurant. I made the recipe as stated except I used peas instead of mushrooms and half and half instead of heavy cream. I don't think it could have been any better with the (high in fat) cream. I took a short cut with Perdue ready made roasted chicken. This is definately a recipe you could experiment with i.e., sausage, shrimp, ham, bacon, and I think just about any veggie would be good thrown in here. Good enough for company!

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RAISIN1

Cooking Level: Expert

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Reviewed: May 6, 2008

i just made this for dinner tonight for my husband and i and we loved it. i followed the recipe except i used half and half instead of heavy cream only because i accidently bought that instead of what the recipe called for. also i used rotini pasta b/c we eat whole wheat and i couldn't find bow tie in whole wheat. recipe was easy to follow and came out great, will definitely make again!

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haro07

Cooking Level: Intermediate

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Reviewed: May 3, 2008

loved this! we used fresh spinach pasta (mm..handmade!) instead of bowties and a pound of country sausage in place of the chicken. it was delectable. thumbs up.

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mmm.goodeats

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Reviewed: May 2, 2008

awsome! THANK YOU! it is better if you can cook the personalized-seasoned chicken ahead of time cut it up and throw it in. i used sundried tomatoes in place of the prosciutto as i don't eat pork and i just use that whole package of mushrooms. Huge fan of this recipe, thank you for sharing!!!

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Luella

Cooking Level: Intermediate

Home Town: Fairbanks, Alaska, USA

Living In: Spring, Texas, USA

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Reviewed: Apr. 26, 2008

Resturant quality for sure!!!! I used extra mushrooms and turkey bacon. Definantly give this recipe a try. It will be making the regualr rotation.

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scout

Cooking Level: Expert

Living In: Ramsey, Minnesota, USA

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Reviewed: Apr. 25, 2008

This was great! I made it for my birthday dinner tonight, and it was better than going out to a restaurant. I followed a few recommendations of other reviewers. I used 1 tsp. of chicken base instead of 1/4 of a boullion cube, upped the proscuitto to 1/2 cup and used about 1 1/2 c. of baby bella mushrooms. As for the chicken, I had some that I had already pulled left over from a cut up fryer I had boiled, so I just used that. This was wonderful, and we will definatly make it again. Thanks for the great recipe!!

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