Reviewed: Apr. 18, 2012

Delish! Took the skin off to save some calories and omitted the flour (I added both cans f tomatoes w/o reserving the liquid) Will make again.

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Reviewer:

RENEESM

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Feb. 16, 2012

Loved the way the sauce came out. next time I will take the skin off the chicken since there was way too much fat. otherwise mmmmm. excellent

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Reviewer:

Pat I

Reviewed: Feb. 5, 2012

Okay recipe, however I like using olive oil vs butter and red bell pepper and a tsp of crushed red pepper. I also prefer to crisp the chicken first by coating in flour and frying in a bit of olive oil until skin is crisp. It also seems to help thicken the sauce. This came out too runny and wasn't spicy enough. I think ill stick to my old recipe.

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Reviewer:

Arci

Cooking Level: Beginning

Home Town: Las Vegas, Nevada, USA

Living In: Denver, Colorado, USA

Reviewed: Jan. 1, 2012

This was very good! I used 4 frozen skinless, boneless chicken breasts. I then followed the recipe with the exception of adding the flour at the end. Very good served over pasta. I would make this again. Thanks!

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Reviewer:

mickdee

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Yardley, Pennsylvania, USA

Living In: West Bloomfield, Michigan, USA

Reviewed: Nov. 13, 2011

Delicious..Wished I made more. Definite addition to menu.

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Reviewer:

vmayes

Cooking Level: Intermediate

Reviewed: Sep. 18, 2011

I made this almost exactly as written except that I used bone-in chicken thighs instead of a whole bird and I added about 1/2 pound each of sliced zuccini and button mushrooms to the saute. I also used linguine in place of spaghetti. To me it tasted bland, like something was missing. Maybe the added veggies took away from the seasoning and I should have added more. Don't know. Maybe it's just me since everyone else loved it for the most part in their reviews. My mom had no comment either way but she never does so who knows with her. I'm adding an 8 oz. can of tomato sauce to the leftovers because this really made a huge amount and there is a lot left over.

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Reviewer:

figgy

Cooking Level: Intermediate

Reviewed: Aug. 30, 2011

Made this dish but disagree with not at least browning chicken I browned chicken then removed and continued with recipe and then added chicken back after veggies were sauteed it was great....

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Reviewer:

yayaelaine

Cooking Level: Expert

Home Town: Tallahassee, Florida, USA

Reviewed: Mar. 11, 2011

used a pressure cooker. removed bones and added flour mixture. awesome.

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Reviewer:

m7pilot

Reviewed: Mar. 8, 2011

I too made this in the slow cooker. It was ok, not great. I wouldn't make this again. Thanks anyways.

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Reviewer:

RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

Reviewed: Mar. 5, 2011

Excellent recipe. Followed the directions almost exactly. Didn't do the flour thing and it didn't need it. Also I served it over Polenta instead of spaghetti. Thanks for a nice recipe.

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