I've made this recipe many times and have adjusted it a bit to suit my preferences.....I stir-fry the peppers in a bit of oil instead of cooking spray, and use garlic powder instead of fresh just to save time. Once the peppers are starting to brown a bit I add some chicken broth (I never measure it), just enough to cover the peppers, and let it simmer. If it starts to go dry, I add a bit more broth, and keep simmering until peppers are done. I make sure there's about a half inch of liquid in the pan when they're done, and remove from heat and sprinkle a layer of grated parmesan on top, whisk it in with a fork till smooth. Then add 3 large spoonfuls of sour cream and stir in. Add the drained linguine to the pan and stir to coat the noodles. Best eaten right away but I sometimes have leftovers and they're fine.
I use the cheap brand of 100% grated parmesan, but the one time I had Kraft brand and used it, the cheese went into strings instead of blending in with the sauce. It was awful.
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I've made this recipe many times and have adjusted it a bit to suit my preferences.....I...