The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jan. 28, 2009
Very quick and easy. A world of options for tailoring it to personal taste. (I added mushrooms and chicken.) Will definitely make again.
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Cooking Level: Intermediate

Home Town: Valley, Alabama, USA
Living In: Madison, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Jan. 27, 2009
I used red pepper flakes instead of cayenne b/c that is what I had on hand. You really can't go wrong with this recipe. Very good.
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Cooking Level: Beginning

Home Town: Frankfort, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jan. 21, 2009
This was so easy and very good. I only used about an 1/8 of a cup of cayenne and it was plenty hot enough for my husband. I have also added boneless skinless chicken breast. WONDERFUL!!
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Cooking Level: Expert

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Jan. 19, 2009
This is a pretty good recipe. It was too spicy for my kids but my husband and I loved it. My husband suggested that maybe adding some peas to it would be just enough to tone it down for the kids. Next time I'm going to try this. I also added some grilled chicken.
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Cooking Level: Intermediate

Home Town: Mankato, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jan. 18, 2009
The whole family really liked this! We added chicken, sauted mushrooms and shrimp (very yummy!), plus a little sprinkle of oregano. I think the oregano definitely added something. Other than that, pretty much followed everything else to a tee. Tasted like something from a fancy restaurant. Definitely something we would serve to guests and will add to our menu rotation. Great with a green salad and bread. Next time may add a bit more cayenne pepper, but we like spicy at our house.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Dec. 27, 2008
Although very good on its own, the thing I changed was to roast one of the two peppers, puree it, and then add it to the mix. I also added onion to the sauteed red pepper. I followed the advice of one and added the sour cream last, after the mixture reduced a bit. It was pretty darn good and went great with a glass of cabernet.
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Cooking Level: Expert

Home Town: Mankato, Minnesota, USA
Living In: Eureka, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Dec. 19, 2008
Very versatile and tasty dish! I think every recipe should have some reflection of the chef and I made a few changes to suit my tastes. 1 lb. Grilled chicken breast 1 cup Chicken Broth 3/4 Tsp Chili powder (Instead of Cayenne) 1 Red Pepper 1 Green Bell Pepper Cooked sauce to the instructions but made the substitutions above. When the sauce was just about ready, I placed the cooked Fettuccine into the (large) saute pan and tossed it on medium heat for a minute or two. Sliced the chicken breast and placed it on a bed of the pasta.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Dec. 14, 2008
This is one of my favorite recipes. My husband and I love it! I add hot pepper sauce and shrimp to it, to give it a little kick! Fabulous recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Dec. 1, 2008
a solid choice for a quick meal. I REALLY did not want to cook and had nothing in mind. I glanced at the quick and easy recipes and saw I had most of the ingredients, I substituted a water with veggie boullion for the chicken broth and it worked very well. My son, who was bitterly complaining about eating a meatless meal said: "When did you learn to make things taste good without meat!" Thanks for the recipe: it is a good one to have in my back pocket.
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Cooking Level: Intermediate

Living In: Cambridge, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 23, 2008
Great recipe! I used just under 1/2 tsp cayenne pepper and added it after I sauteed the peppers and garlic. I used 1.5 large red peppers, 1 cup light sour cream, 1/2 chicken stock and I added in some grilled chicken breast from last night. A wonderful meal. It still has a bit of bite with the slightly under 1/2 tsp added to the recipe. We had it with noodles and a garden salad, delicious! A keeper recipe for me and my family. Very easy and very tasty. We will make it again :o)
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Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 15, 2008
One of the best pasta dishes ever! I highly recomend it. The only thing that I did different was that I added some more parmesan cheese. Delocious!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 11, 2008
This was a very good meal. I made it with low-carb penne pasta since the sauce is so filling and rich.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 27, 2008
Awesome recipe! We added some blacked chicken and it was excellent!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 25, 2008
Not too rich & nice & spicy!
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Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 7, 2008
Just ok.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 28, 2008
So good! We slightly modified by using linguine for the pasta, and regular sour cream instead of fat free. It was so flavorful - actually found it to be a perfect "medium" spicy dish, although I could see how those who don't like spice would take the cayenne down a bit. Can't wait to cook this again and serve it to friends!
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Cooking Level: Beginning

Home Town: Buckeye, Arizona, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 25, 2008
I made something very similar (used this as an idea/jumping-off point)- I only used a couple of spoons of Greek Yogurt in place of the sour cream and used about 3/4 cup (estimate) of almond milk rather than broth (it's what was open in the fridge). I also added a handful of fresh basil and a tomato from my garden that needed to be picked and used. I put it all in the blender and pureed it together with some salt and extra red pepper flakes (in addition to the cayenne)- just warmed it a little in a pan and then added to the hot pasta to keep it as raw as possible. I actually ended up eating quite a bit of it as "soup" (just another taste.. and another) while prepping it! I love dishes like this that let you use lots of veggies in a whole new way.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 25, 2008
I thought this recipe was absolutely delicious. My husband, who is kitchen-challenged, made most of it with a little guidance from me - and it turned out perfectly! The sauce was not runny at all like some other reviewers commented, and we enjoyed the heat from the cayenne pepper. I will definitely make this again!
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Cooking Level: Intermediate

Home Town: Red Lake, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 14, 2008
Really yummy! This is a surprising pasta that is rich in flavor and seems like it took all day to make. I added oregano and basil and some chicken. I also did the 1/2 tsp cayenne and it was just right. I added a little corn starch and warm water to thicken the sauce and it turned out just right for me. My husband would probably like it just as the recipe says because he likes his pasta with wet sauce. I will be making this again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 14, 2008
This was okay - probably won't make again.
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