Reviewed: May 15, 2006

We really liked this dish! I only felt that the 8 oz of pasta was a little too much; I think next time I will use close to 6 oz to maximize the creaminess. Also, for people who may have felt it didn't have enough flavor, try using a little extra ginger, a little cayenne pepper, some cilantro, and a squeeze of lime juice. Adds a little more Thai / Latin American influence. Hearty and reheats really well; we'll be making this again.

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Anj

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Reviewed: Mar. 20, 2006

This was a great mix of flavors! I added a touch of white wine to the sauce the second time I made this. It was excellent!

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hercar

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Reviewed: Mar. 16, 2006

Very nice dish. It came out a little on the dry side so I added a little extra heavy cream. Good combination of flavors.

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Penguin6

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Reviewed: Jun. 20, 2005

Only one out of five liked this recipe. It did not look appetizing and had was bland. I had to add cayenne pepper to it to liven it up a bit.

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Ewa Lamb

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Clarksville, Tennessee, USA

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Reviewed: Apr. 29, 2005

Very good blend of flavors. My mango was not still a bit raw, so I would expect it to taste even better with a proper ripe one. I used skim milk to cut down on fat and thickend the sauce with cornstarch.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Apr. 15, 2005

ok, but seemed to be missing something... We added extra cream and cheese and lots of salt and pepper. I think I would like it better with red bell pepper. Maybe I'll make it again, I'm still undecied.

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BRANDNEWMOMMY

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Reviewed: Sep. 18, 2004

The end result of this recipe was delicious. I had some preparation problems with not having a pot large enough to hold all of the ingredients together for the tossing, so I ended up dividing it in half, and tossing it in the pan I cooked the chicken in and the other half in the pot I cooked the noodles in. I might use penne pasta next time, though I liked the change in using rotini. Instead of heavy cream, I used 3/4 cup of lactaid skim milk and 1/4 cup margarine. The sauce isn't as thick that way, but it cuts down on the fat and is lactose-free :)

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Aug. 27, 2004

Wonderful combination of flavors! Next time, I'll try doubling the ginger.

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Countess

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Oakland, California, USA

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Reviewed: Aug. 20, 2004

Interesting idea and a great result - nice and light - I added some milk and herbs too to save on the cream. Surprisingly tasty! Definately to be made again!

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ANNA36

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Reviewed: Jun. 17, 2004

A good experiment Shaggy! I made this for dinner tonight and it was mmmmmm...good! I will only make a couple of changes next time...instead of rigatoni, I will use linguini or fettuccini, and not mix it all together, but serve the sauce on top of the pasta. The chicken is only okay for me, but Im not a big meat eater and I think this would be just as good without it. I guess I will be doing some experimenting of my own! Lovely dish!

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