Reviewed: Apr. 28, 2009

This was soooo good! I did double all the spices but the garlic powder. I also added 1 clove of garlic and about 3/4 of a cup of diced onion in with the chicken and I also added about 1/3 of a cup of parmesan cheese to the sauce at the very end. I made these changes because we like a lot of flavor in our food, not because I think the recipe was lacking in any way. Thank you for such a good recipe!

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kristina

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2009

This was great! I did listen to the other reviewers and added 1 1/2 T. of cornstarch, doubled the sauce, and cooked the shrimp in with the chicken. I also exchanged chicken broth for the wine and it was still fabulous! I forgot to split the spices up differently after I doubled the spices--the sauce was a little bland and the meat a little spicy but that was my fault. The hubby and the in-laws all loved it! Also steamed some broccoli and mixed it in and served with garlic bread. Great tasting recipe and it's really simple!!

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abartz

Cooking Level: Beginning

Home Town: Dallas Center, Iowa, USA

Living In: Provo, Utah, USA

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Reviewed: Jan. 4, 2009

Sorry, just wasn't for us. I thought it was too bland.

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MAJEC

Cooking Level: Intermediate

Home Town: Saint Ann, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Jul. 6, 2008

WOW - I just had family over and made this on a whim . . . I didn't have heavy cream so I had to sub milk/butter and I did had cornstarch to thicken up the sauce. It was really good - but next time I'll double the sauce, I had lots of past left over, no chicken, a little bit of shrimp, but no sauce and we all could have used a little more with our meals. This was really good and I'll def keep this on my list.

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MICHELLE

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 26, 2007

This was GREAT! I did have some modifications. I saw that most reviewers were not happy with the sauce b/c it was too thin. I added about a table spoon and a half of corn starch to thicken it up. It really helped. Be sure to stir it well thought to get out all the chunks. I also doubled the amount of cayenne pepper b/c I really like spice food. It made the dish have a nice zing to it. If you've ever had spicy chicken and shrimp at a restaurant...this tastes just like it. I also chopped up the chicken as recommended by other reviewers. I didn't want to go through the hassle of grilling the shrimp so I cooked it along with my cubed chicken and it turned out great like that. It gives the shrimp a chance to cook in the wine and olive oil to soak up the flavors too. This is a great meal for the whole family. Enjoy!

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Kristen

Living In: Corpus Christi, Texas, USA

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Reviewed: Mar. 9, 2007

Excellent recipe that the whole family enjoyed. Will definitely make this again.

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S. Trudo

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Reviewed: Aug. 20, 2005

This recipe went down very well. It was a meal the whole family enjoyed. I switched the poultry seasoning for cajun seasoning and it worked well.

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CAROLINE28

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Reviewed: Apr. 14, 2005

very good flavor, but sauce does come out a little thin. next time i will add some fresh sliced tomatoes while sauteeing chicken for a little color and variety...

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PAIGE

Cooking Level: Intermediate

Home Town: Madison, New Jersey, USA

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Reviewed: Sep. 27, 2004

I love this recipe but I double the sauce recipe. I also grill the chicken or throw it on the Foreman grill.

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JJUNOD

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Reviewed: Feb. 3, 2004

Too much garlic powder! Try cutting it in half.

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JenCooks

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Reviewed: Apr. 25, 2003

The sauce take a long time to get just right, but in the end is worth it. I have a Hindu friend that like spice, so I added an extra 1/4 - 1/2 tsp of cayenne pepper to the sauce and it makes it even more flavorful! Enjoy!

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NicolleM

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Reviewed: Mar. 25, 2002

I thought the recipe called for too much pasta. I also couldn't get the sauce to thicken. The recipe doesn't say to discard the wine when done cooking the chicken, it should, or did I do it wrong? Overall we did like it and it was better the next day but I had to make up some more sauce. Would make it again with some adjustments. We also cut up the chicken before tossing it with the pasta and sauce. Michele, Cambridge, Ontario

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MICHK35

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

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Reviewed: Nov. 4, 2001

The sauce was way to runny.....It would never thicken up. I recommend slicing the chicken up also. I will use a basic white sauce next time instead of the whipping cream.

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TKBUMP

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Reviewed: Nov. 30, 2000

I liked this recipe. Good for that quick Friday night dinner.

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RUBIES71

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Reviewed: Oct. 2, 2000

I made this recipe tonight for my boyfriend and a guest; they thought it was great. I am just beginning a small personal chef business and I was told to definitely add it to my book of favorites!

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STWRTROBIN

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Reviewed: Jul. 3, 2000

My wife and I loved this dish!! To expedite things, we shared in the preparation. (I did the cooking!!) Regarding the "Kid Friendly Rating", we had to imagine, as our two are all "growed up". We're certain that they would have loved it if we had served it to them 10-15 years ago.

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FINGA-FOOD

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Reviewed: Jun. 30, 2000

This is a yummy recipe (with or without the shrimp.) My husband loves it, and that's what I use as a guide.

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ANGELAB

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Reviewed: Jun. 11, 2000

This was excellent and not difficult but one word of caution, everything comes together at once. I cut the chicken in small pieces and put it all together. It was a big hit, and will make again! Try it! Thanx for a great recipe!!!

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KCHOME

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Kansas City, Missouri, USA

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Grilled Shrimp and Chicken Pasta

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