Reviewed: Aug. 20, 2008

Great, and simple! Now if I could just find someone to eat it with me - none of my friends eat peppers.

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Beth

Cooking Level: Intermediate

Home Town: Framingham, Massachusetts, USA

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Reviewed: Aug. 14, 2008

This was not a favorite of mine but everyone else in my family really enjoyed. I used whole wheat fettuccine and doubled the sauce. We did not think that the sauce was runny at all but then again I cooked on a low heat and added the cheese while it was simmering. I also grilled some chicken and added it to the dish.

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LESLEYfromWI

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Reviewed: Aug. 14, 2008

Delicious! First off I used about a quarter of the Cayenne and it was still very spicy. I reduced the chicken broth to 1/2 cup and the sauce was perfect. Also a recommendation on the parmesan, I like to use shredded it melts better then grated. I added it at the very end but for me the trick is to keep it over low heat and add a little at a time stirring continuously that way it will melt rather then clump.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Aug. 12, 2008

I followed the suggestion of one reviewer and added basil - that was nice. I also used lemon pepper and red pepper flakes instead of cayenne. I did not care for the red pepper skins and the sauce seemed a little thin to me. If I make this again I'll use roasted red pepper.

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gapch1026

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Reviewed: Aug. 11, 2008

A very good light tasting summer meal.

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MrsBlock

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Reviewed: Aug. 7, 2008

I took the suggestions of other reviewer's and only used 1/2 cup chicken broth, and this still came out super runny. Also, this did not have much flavor, it was very spicy, but had no depth to it.

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Heidi

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Aug. 6, 2008

This was pretty ho-hum. Not anywhere near as flavorful as was expecting. Sorry

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BECKTY

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Aug. 1, 2008

this is an easy recipe to make and my picky eaters ate theirs all gone! I have also made this with fat free vanilla yogurt. I will make this again.

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journeyseeker

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Boise, Idaho, USA

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Reviewed: Jul. 25, 2008

My husband and I LOVE this dish. We add cooked chicken and sometimes onions. We love the cayenne and love how creamy and delicious this is!

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kelsey

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Jul. 18, 2008

this was absolutely delicious - with the chicken broth, sour cream and parmesan cheese sauce, it was to die for. If you like cream sauces I would reccomend this recipe with a nice side salad and it's the perfect dinner!

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Laura

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Reviewed: Jul. 4, 2008

This is a dish I make almost weekly. It is delicious. The only thing I have a problem with is the parmesan. When it melts it globs together and doesn't melt smoothly (I'm not sure if I'm doing something wrong or what?). It still tastes great. The sauce is very thin. I use a little cornstarch & water mixture to thicken the sauce at the last minute (it only needs just a little!). This helps it form a "sauce" that sticks to the noodles. I serve it with chicken breast sauteed in a small amount of olive oil.

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slb06

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Reviewed: Jul. 1, 2008

It was good, but a bit too creamy and rich for my taste, even with fat-free sour cream

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SouthernGal

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jun. 30, 2008

I enjoyed this recipe and it was amazingly simple and quick to put together. I used bow tie pasta with red and yellow peppers, added some chicken strips, and used fat free sour cream. I took the advice of other members by waiting to add the sour cream and chicken broth at last minute. Sauce was flavorful and creamy. Thanks for the tip! I also did only use half the cayenne the recipe asked for and I found that plenty spicy for me. This re-heated great for lunches. Would make again.

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AMO

Cooking Level: Intermediate

Living In: Holliston, Massachusetts, USA

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Reviewed: Jun. 29, 2008

I followed the instructions completely. And found the sauce to runny. So we added some cheddar cheese, it turned it into more of a mac and cheese, but tasted better than the original.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Jun. 28, 2008

Great recipe especially if you have a bit of a sore throat, due to the Cayenne pepper.

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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Jun. 26, 2008

This was delicious! My whole family loved it. I took the advice of some reviewers and only used 1/2 c. chicken broth and it was nice and creamy. I used a little less than 1/4 tsp. cayenne pepper and it was hot enough for us.

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CaraMeg

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2008

Very good...the whole family liked it.

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Sugarbear

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2008

Very good taste but I ended up with a sticky ball of cheese. It clumped together so was not evenly distributed over the pasta.

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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Jun. 15, 2008

Super yum! The kids don't do super spicy so I did 1/4 tsp. each cayenne, chili powder and paprika. We added cooked chicken strips and it was a one dish meal. Made way more than 4 servings, more like 6.

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