Reviewed: May 21, 2012

I also used a jar of roasted red peppers but got the ones with carmelized onions. It was wonderful on the chicken and spinach ravioli that I fixed it for. Will save this recipe and use again.

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Reviewer:

KarenH

Reviewed: May 12, 2012

This was delicious. The only thing I added was chopped onion. I served it over tortellini.

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Reviewer:

Tami

Cooking Level: Expert

Home Town: Park Ridge, New Jersey, USA

Living In: Summerfield, Florida, USA

Reviewed: Apr. 28, 2012

I LOVE this recipe - I usually add roasted or canned cooked chicken to make it a complete meal - YUM!!

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Reviewer:

HappyInTheKitchen

Reviewed: Apr. 14, 2012

My favorite! I have made it 4 times in the last month. I also reduced the amount of cream to make it thicker. So yummy.

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Reviewer:

lauren01

Reviewed: Mar. 19, 2012

I made this as directed except I used skim milk thickened with 1/4 all purpose flour in place of the half and half. I also used 2 (12 ounces each) jars of bottled roasted peppers (had on hand). Delicious, would make again.

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Reviewer:

shannon1976

Reviewed: Mar. 13, 2012

This was good, but my kids didn't like it. Roasted my own peppers which was fun to try, but probably not worth the effort to make again.

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Reviewer:

Cooky Mama

Reviewed: Mar. 8, 2012

I've made this cream sauce on a few occasions now and I've loved it each time. I have always used the jarred roasted peppers and low fat half & half, I have not noticed any loss of flavor by the changes I've made. I do however, mix in hot Italian Sausage with it and that definitely makes me love it even more!! I plan to make it again this weekend, as I have been craving it for sometime now. It tastes just like the hot sausage & sweet red pepper fettuccine dish I used to get at a restaurant I worked at years ago, that has since closed.

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