This was delicious, but I made several modifications. I used a 16 oz package of pasta and added baked chicken, 1/2 an onion and mushrooms, and then doubled the sauce. I used a lot less cayenne pepper than the recipe called for. First, in a saute pan, I melted butter in a little olive oil. Then, I sauteed the peppers and onions until very tender (longer than 5 minutes). I removed them from the pan and put them in a blender, along with some of the chicken broth. I pureed this until it was smooth and added a couple of tbsp of cream. Meanwhile, I added sliced mushrooms to the pan with the garlic. Then, I returned the sauce to the pan, added the sour cream, cayenne pepper, and Parmesan cheese. Because of other reviews saying that the sauce was runny, I added the broth slowly but wound up using all of it. I added the cooked pasta to the sauce and let it simmer for a few minutes to soak up some of the sauce. The result was a creamy, delicious dish!
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This was delicious, but I made several modifications. I used a 16 oz package of pasta and...