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Reviewed: Oct. 8, 2008

double the sauce and triple the cheese

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yummy mummy


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Reviewed: Jul. 28, 2007

my husband and i liked this but it was a little too spicy for the kids (who actually do okay with many spicy things). for those that don't want as much spice, best thing is to reduce cayenne pepper when cooking chicken

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HALEYK


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Reviewed: Jun. 6, 2007

Not great for the cholesterol or the waistline, but sure is good. Took others suggestion & doubled the sauce. Don't let the calories & fat content stop you from trying this - will make again, just not to often.

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PPK

	Living In: Watertown, South Dakota, USA
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Reviewed: Aug. 1, 2006

This was really really good! Unfortunately, I did have to change part of it even though I hated to. I didn't have flour, so instead of coating the chicken, I flavoured the oil in the pan with salt, pepper, and cayenne, which worked fine. Once the sauce was finished (had to use a little corn starch to thicken), I put my cooked linguini in the pan with the sauce and coated it. I only cook for two so there was a little left over, but my bf took that for lunch the next day and said it was even better. Good man :) When I make it again (and again, and again and...) I think I might try chopped mushrooms in it too.

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kajones

	Cooking Level: Intermediate Home Town: Dartmouth, Nova Scotia, Canada Living In: Sydney, Nova Scotia, Canada
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Reviewed: Feb. 28, 2006

This was very good. I doubled the broth, milk, sour cream, and cheese and had plenty of sauce for the pasta. I also used green chiles instead of jalapenoes and it was still very spicy. We will definitely have this again.

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tcassidy


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Reviewed: Jan. 31, 2006

this was very good. i did mine in the crockpot - it still turned out great. i think i needed to add a little more cheese but all in all it was delicious!

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JENNILYNNK

	Cooking Level: Intermediate
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Reviewed: Jan. 21, 2006

If anything, this dish wasn't spicy enough for our tastes. I made the recipe with it's exact measurements & it came out okay. Everyone in the house ate it but I would definitely make some small changes next time I prepare it. I used 1 bell pepper and 1 onion & felt that it was too much for the amount of sauce that the recipe yields. So next time I will either cut the amount of those two vegetables in half, or double the liquid ingredients in the sauce. There was so much onion, it was hard to decipher what was onion and what was pasta. Maybe the ones I used were just too large. I did take the other reveiwer's advice and make sure all the veggies were chopped and ready to go prior to cooking the pasta and chicken. Overall, it was good, just going to doctor it up next time to suit our family's tastes. Thank you for providing a nice change of pace for dinner tonight!

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SUNNILOVE

	Cooking Level: Intermediate Home Town: Rancho Cucamonga, California, USA Living In: Bakersfield, California, USA
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Reviewed: Jan. 15, 2006

Excellent recipe! I made this with yogurt instead of sour cream and used it without the pasta. This is definitely a keeper.

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Peggy Fugate

	Cooking Level: Expert Living In: Oxford, Ohio, USA
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Reviewed: Jan. 8, 2006

Mine was too spicy! I think reducing the amount of cayenne pepper on the chicken or omitting it altogether would have been better. Took a while to prepare, and I even used a chopper for the peppers and onions.

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trasa77


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Reviewed: Jan. 8, 2006

The recipe was pretty good. You need to have all your chopped vegatables ready prior to starting the recipe....so that the pasta and chicken don't get too cool! I will definitely make it again, will just be a little more prepared!

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Cindy


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