Reviewed: May 20, 2009

This is a quick, easy recipe for weeknights. A little bland so add more herbs and garlic. We will definitley have this again and add more flavor next time.

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cookink8e

Home Town: Tampa, Florida, USA

Living In: Jacksonville, Florida, USA

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Reviewed: May 9, 2009

Good Recipie. I think next time I make it I will make a bit more 'sauce' though. I also think it seems to be missing something. I would almost use the word bland. I did not have the nuts though so that might be it.

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ChityChef

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Reviewed: Mar. 9, 2009

This is *very* bland... We needed a lot of salt to make this even remotely decent tasting. I followed the other reviewers instructions and added some flour to thicken it. We did not enjoy this one bit.

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saradprice

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Reviewed: Jan. 4, 2009

This was a delicious meal. I used pine nuts instead of walnuts and used whole milk instead of cream. It was quick and easy with easy clean up. I will definitely make this again.

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jillbo

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Reviewed: Jul. 31, 2008

i took the advice of another reviewer (of a similar recipe containing sausage)... subsitute rigatoni.

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mary,n

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Reviewed: Feb. 10, 2008

I took the advice of some of the other reviewers and added flour to thicken the sauce. It came out great and this has become a winter favorite.

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Denise

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Reviewed: Oct. 28, 2007

I had a hard time getting the sauce to thicken so I added some flour and 2T butter. It ended up tasting wonderful but wasn't very attractive...I think I'll try making the sauce separately next time to see if this will help.

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JamieLynn

Cooking Level: Beginning

Home Town: Columbus, Ohio, USA

Living In: Hampstead, North Carolina, USA

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Reviewed: Oct. 25, 2007

Easy. Tasty. Something different for us. I will make it again.

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ABBYJOE

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Reviewed: May 30, 2007

I used half a rotissirie chicken, added two stalks of celery & I only used half of a lrg red bell pepper (should have used the other half). To add flavor, I used mesquite seasoning instead of salt & I added 2 extra cloves of garlic. I used heavy cream instaed of half & half but still needed to add a sprinkle of Wondra (it's an "instant" flour used for sauces & gravies...doesn't clump) to tighten it up some. I omitted the nuts. Wsa a tasty, easy, comforting meal...thanks!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Mar. 8, 2007

Very good! I took the advice of another reviewer and used some flour to thicken toward the end as it seemed too soupy. I also increased the garlic to three large cloves and used multi-grain penne pasta and fat-free creamer, but everything else was just as the recipe specified. One of those meals that come together with odds and ends you have around the pantry and refrigerator. I didn't find it bland at all. Not the fanciest dinner in the world but who cares? It was good and that's what counts.

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vanessajbaca

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Feb. 25, 2007

This was a very good recipe. I used skim milk (instead of 1/2 and 1/2), and approximately 1/4 C flour to thicken the mixture. I also noticed, a bit too late, that I was out of all pasta but spaghetti! I substituted, and it turned out great. Thanks for the recipe!

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MISSLAURA1

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Reviewed: Feb. 9, 2007

I used homogonized milk and a tsp of flour as I didn't have any cream. This was good for a quick meal, but it was a bit on the bland side. Good base, I'll make it again but add some of my own touches. Thanks for the recipe!

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TJ & Doc

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Jan. 22, 2007

This was yummy! I have six year old twins and they both ate it, one of them asked for seconds, then thirds! I didn't have half and half, so I used 2% milk and it still turned out just fine. I'll make this one again!

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TIMEL

Cooking Level: Intermediate

Home Town: Bailey, Colorado, USA

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Reviewed: Nov. 29, 2006

This pasta is pretty good, a little bland. I had no success with the heavy cream, still thought the pasta should be creamier. My grandmother made a similar recipe with water chestnuts. I will make again.

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