Reviewed: Feb. 22, 2006

I make this recipe vegetarian, omitting the chicken and doubling the mushrooms. Using sugar-free soy milk instead of cream and adding 2 tsp vegetarian oyster sauce for extra flavour when sauteeing the mushrooms in the beginning. For picky eaters, I omit the onions completely, and instead of salt I use flavour enhancer (a pinch of MSG towards the end).

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d-Dee

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Reviewed: Jan. 23, 2006

thought this was a great recipe. i added garlic and more coarse black pepper. the shiitake and onions flavored the sauce nicely, served it with crusty garlic bread. would recommend.

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marishah

Cooking Level: Intermediate

Home Town: Logansport, Indiana, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 14, 2005

Turned out all right, but seemed to be lacking in something. The addition of seasonings or more veggies might spruce it up a bit; the dish (even though I added some garlic salt to the sauce as well as seasoning the chicken while sauteeing) was just too plain on its own.

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zombified

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Tracy, California, USA

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Reviewed: Sep. 9, 2005

I made this and it did not taste good. I did everything the directions said it was just not appealing!!!

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Mari

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Reviewed: May 22, 2005

EASY AND QUICK TO MAKE AND EVERYONE ENJOYED IT.

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IKAPIA17

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Reviewed: Apr. 30, 2005

My husband loved this recipe as much as I did. I found it at the last minute because I wanted to use the portabello mushrooms in my fridge. It was quick and I am happy to have found it. The only adjustment I made was to double the mushroom sauce. We like our pasta very wet and figured if there were leftovers some would absorb into the pasta. I added grated pecorino romano cheese. It was perfect. Yummm :)

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MARRES

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Reviewed: Dec. 6, 2004

I loved this recipe! It's the first actual recipe I attempted, because normally I just throw whatever into my sauces. They always come out well, but I didn't know how to make just a regular cream sauce. In the last five minutes after you've put in the chicken, I add some freshly grated parmesan. It's so yum!

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ROXY7

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Reviewed: Sep. 26, 2003

Great flavor! I did season the chicken before sauteing -- and I substituted portobella mushroom slices for the shitake. Next time I will use more mushrooms and more sauce. It needed a little more of both. Both my husband and son said this was a definite "thumbs up". This would also be good with a little broccoli tossed in ...

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cjcooker

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Reviewed: Nov. 8, 2002

Simple, straight-forward recipe -- it's great for when you don't want to fuss with dinner too much! I sliced my mushrooms and doubled the amount (we like a lot of mushrooms), and added assorted additional seasonings to spice things up a bit, since the one danger with this recipe is the potential of being a bit bland.

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