Reviewed: Feb. 20, 2012

This is as good as anything you'll have in a restaurant, and presents very nicely. Add a spinach salad a Black Angus Garlic Bread...lovely!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JOHNHEAV

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Aug. 9, 2011

I had about 2 tbs of pesto I needed to use so I incorporated it along with some freshly chopped basil. I used 1/2 & 1/2 and just let it cook over a low flame until the right consistency. There is no way I felt as if I was stuck eating leftovers, this was restaurant quality!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

Reviewed: Jun. 7, 2011

Made the recipe as is except for some minor changes. I used half-and-half instead of heavy cream and added about 1 T flour to the sauce before adding the cream to make a thicker sauce. Neither of these changes changed the integrity of the recipe. I think this is a good quick lunch especially during a pasta craving but nothing particularly special. It does taste like some box mixes I have tried. I may make it again but will probably tweak it extensively.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Maridele

Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

Reviewed: Jun. 28, 2010

The recipe turned out great, I added one more clove of garlic and some white wine to the sauce, basically I made enough for 2 people so I bumped up all the ingredients just a tad and added a leftover cooked chicken breast. I would make this again, Thanks for the recipe, SharFras

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tim

Reviewed: Apr. 30, 2010

This was delicious! Will definately make again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

L Bergen

Reviewed: Apr. 27, 2010

I have made this so many times, my husband and I love it! I've done it several ways, but here's my favorite. I add a ton of chopped mushrooms with the onion ( I put mushrooms in everything) I also add 2 TBSP of flour to the butter mixture to thicken it a little. I use Fat Free Half and Half (that's why it needs thickened a little). Much healthier and I don't miss the cream! Also put in a pinch of nutmeg and 1/2 cup of shredded mozzerella. Delicious!!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

AndiDawn

Reviewed: Apr. 22, 2010

This was awesome!!! This is the first time I have ever been moved to actually write a review and I have been using this site for years! BTW I did not have fresh basil and used dried; I also added a little parsley as well. I upped the servings to 4 but only used 1 carton of heavy cream (2 cups) and the consistency was still perfect.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

azalea's mom

Reviewed: Mar. 19, 2010

I have made this a few times now. the first time I stuck to the recipe. have tryed to use diffrent milk products to cut back on fat never as smooth and creamy as with whole cream. i cut back on the onion, love the basil taste better. this is my favorite dish when im spoiling my self and its easy good as olive garden. i saute chicken and add to sauce and love to add mushrooms.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

melanie

Reviewed: Jan. 8, 2010

This was quite good. I was looking for a substitute for the packaged angel hair pasta dishes. My toddler, who usually only eats pasta with cheese or red sauce, ate quite a bit. It wasn't the most flavorful and I think it uses a bit too much butter. We added chicken with it to fill out the meal more. Will definitely make this again.

Was this review helpful? [ YES ]
1 user found this review helpful