Creamy Tomato Chicken Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Oct. 20, 2010
I changed the recipe so it would suit my taste buds: used chunks of skinless boneless cooked chicken breast that I added at the end of the sauce recipe. Used evaporated milk instead of heavy cream. (If you're on a gluten-free diet you might be lactose intolerant too, so remember to take a lactose pill.) I used a prepared organic g.f. soup instead of tomato paste and added just a dollop of milk.).) In short, I used the bare bones of the recipe but thank you though for the recipe's basic structure - it a good one.
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada
Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 19, 2010
Super easy and tasty. I also skipped the chile-garlic sauce since I had everything on hand except that. I also used Italian seasoning instead of separate spices since I was out of thyme. I was expecting the sauce to be runnier but its actually pretty thick and coats the chicken well.
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Cooking Level: Intermediate

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Reviewed: Oct. 19, 2010
I'm rating this a 3 because I omitted the chili-garlic sauce. Can't have anything too spicy for medical reasons-Bummer! I needed to whip something up fast, and this was great. I had IQF chicken breasts which were very large, cut them in 1/2, used alot of garlic and reg.onion(no shallots on hand). Sauteed onions and garlic, browned chicken in pan, removed chicken to a plate and made the sauce in the pan using tblsp. of italian seasoning and 1 tsp. oregano. returned chicken to pan and simmered a bit more, added more than 2 tblsp. of cheese. I didn't have no-salt tomato paste either. For what I had on hand, this was a great meal. Served with rice. Thanx, JK
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