The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Nov. 5, 2007
heavenly! followed recipe almost exactly and the sauce turns out sooo creamy and flavorful. agree you need more chicken boullion, but that was the only change i made.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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Reviewed: Oct. 21, 2007
This recipe is AMAZING!! Soo Good! I also made a few changes. I couldn't find any asiago cheese so I used gruyere which still turned out wonderful. I think you should also salt and definately pepper the sauce before serving. I also added about a cup of chopped sun dried tomatoes...very similar to Macaroni Grill. Delicious!! I will definately add this to my recipe box!
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Cooking Level: Intermediate

Home Town: Willard, Ohio, USA
Living In: Marion, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Oct. 2, 2007
If you have ever been to the "Macaroni Grill" and have ordered anything with their Asiago Cream Sauce it's delcious! So i went online to find something similar to it...IT WAS DELECTABLE! it's a very close 2nd, when you can't take the whole family out for a meal! try it anytime and i'm sure you'll love it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 9, 2007
This was good. I added a lot of extra garlic (my husband and I can never get enough), and extra cheese. I also omitted the mushrooms because my husband won't eat them.
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Cooking Level: Intermediate

Living In: Enfield, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 9, 2007
I LOVE THIS!!! What a great recipe. I make extra sauce because it is wonderful and add diced tomatoes and extra mushrooms.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 10, 2007
GREAT recipe! I made it for the 1st time and shared with a friend who also enjoyed it alot :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 21, 2007
This was good, but next time I'll add the entire 3oz of ham, probably double or triple the mushrooms and add a little more cheese grated on top while serving, we love asiago cheese! Don't think it needed the extra 1/4 of whipping cream at the end....but I probably won't change that.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 11, 2007
Great recipe and, I agree, you can go wild with your personal additions. I grilled four boneless chicken breasts when we were grilling steak for dinner one night. The next night I made this dish and just sliced the chicken breasts into thin slices. I increased the cheese to 1 cup, increased the prosciutto to 1/2 cup and added 8 ounces of fresh mushrooms (sliced). In addition, I added about 1/8-1/4 cup marsala wine, frozen shrimp and about 1 teaspoon crushed red pepper. It was really yummy. Made alot but the leftovers heated up great!
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Cooking Level: Expert

Living In: Lubbock, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 8, 2007
I'm rating this with my changes which were not huge but I'm sure altered the taste of the original dish. I didn't have Asagio cheese and needed a quick week night dinner so I used fresh Ramano in place and had no proscutto and used regular bacon. Added more than 1/4 cup of mushrooms and more garlic and used regular spaghetti noodles. The sauce was really good and easy to make. It's very rich and filling. I even added some chopped spinach to my plate as I love spinach in pasta. You could really go crazy with additions to this dish.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Vancouver, Washington, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 1, 2007
This was soooo yummy! I used a mix of three cheeses asiago, parmesan,and mozzerella and the whole chicken bullion cube instead of half. I through in some frozen veggies to cook with the pasta as well. Next time i will try half and half to cut the fat.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: May 30, 2007
For all these yummy ingredients, this dish has remarkably little flavor. It also dirties quite a few dishes and takes longer to prepare than I would like. Still, I give it four stars because it really is a good base, and by adding a little more of a few ingredients and spicing it up a little I think it could be quite good. First, lots more cheese. Second, more prosciutto, or maybe bacon instead of prosciutto. Third, add onions. I cooked them with the chicken and garlic as another reviewer suggested. Fourth, saute some fresh spinach with the chicken mixture at the end until the spinach wilts. This adds some color to the dish and also a healthy vegetable. Fifth, add some spices. Adding red pepper flakes, salt and pepper to the cream sauce turns out nicely. These additions give the base recipe a nice punch.
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Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Missoula, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 21, 2007
This recipe is awesome! It took me forever to make it since my baby started crying every 20 minutes, but even with the delay it was wonderful. Going to try it w/half&half or light cream next time to try and make it a healthier meal. Definitely double the prosciutto, cheese and mushrooms!
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Cooking Level: Intermediate

Home Town: Moselle, Mississippi, USA
Living In: Petal, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 14, 2007
This rivals the Italian restaurants any day! Aside from dirtying more than 1 pan,(this took 3) I had no complaints about this one. Awesome flavor, very rich, very filling. I took 1 bite and my first impression was WOW!!! Hubby asked me to make this one weekly. Very very easy to make this, and really quick too. I cut up 2 large frozen boneless chicken breasts, and used a little shy of 1/2 tsp. of granulated chicken bouillon instead of trying to quarter a cube. I only made 8-9 oz of pasta (eyeballed 1/2 bag) I think the whole bag would've been way way too much. I only used 2 cups of cream because I didn't want to open another deal of cream just for 1/4 cup worth. I highly recommend this keeper!
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Corpus Christi, Texas, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 9, 2007
This was super yummy! The whole family liked this one. Thanx for sharing!
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: May 2, 2007
This recipe we fantastic. I am not a big pasta eater, but went back for seconds with this recipe. I grilled the chicken and used Fat Free 1/2 and 1/2 to keep it healthier and still had loads of flavor and richness.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 25, 2007
This was absoultely delicious. I did sautee 1/2 an onion and 4 cloves a garlic before I added the chicken to the pan. Also added a few red pepper flakes. Salt and peppered the cream sauce also before adding it to the chicken and bacon. Very tasty, full of flavor. I did think it wasn't a very pretty dish..needed color next time I think I might add a few handfuls of fresh spinach at the very end.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 24, 2007
Loved this!!! I agree with other reviewers and added more cheese. This tasted just like it was served at a restaurant!!! It makes a lot. Perfect for company!
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Home Town: Mchenry, Illinois, USA
Living In: Birmingham, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 24, 2007
I sauteed the chicken in olive oil and used low fat half n' half instead of the heavy cream. It needed salt, pepper and a whole lot more of the asiago.
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Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 10, 2007
This was absolutely the best pasta dish I've ever had and I made it myself.:-) I might almost say that it was better than any I've had in restaurants. I made some changes. I made it with shrimp. It was easier that way because I just threw the shrimp with the pasta to cook. I forgot to buy the proscuitto so I didn't use it. I added the garlic to the milk. And also added red pepper flakes, black pepper and salt. I also used Goya Adobo, it's a predominantly hispanic season and it added alot of flavor. The asiago is kinda stinky but goooood. Will definately put this one in cooking itinary.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 22, 2007
De-lish!
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Cooking Level: Intermediate

Living In: Georgetown, Texas, USA

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