Southwest Chicken and Pasta Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Dec. 30, 2009
This was pretty good. Hubby really liked it. What I liked is that it is truely an easy to make, healthy, one pot recipe. I added 2 cubed bnls/skls chicken breasts in when I added the vegetables to the boiling pasta because I did not have cooked chicken. Also used wheat corkscrew pasta and frozed broccoli florets. Didn't double the sauce as others had done. I felt like it had just the right amount. Not sure if I will make again???
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Photo by Yummy 4 Tummy

Cooking Level: Intermediate

Home Town: Cookeville, Tennessee, USA
Living In: Birmingham, Alabama, USA

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Reviewed: Jun. 6, 2009
wow... I was running late making hubby lunch for work so I pulled this recipe up and had it fixed in no time... Hubby loved it and so did the kids. I doubled the sauce because we like lots and I used whole wheat Penne pasta because its what I had on hand. Very good and easy to fix.
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Cooking Level: Expert

Home Town: Willis, Texas, USA
Living In: Dayton, Nevada, USA

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Reviewed: May 11, 2009
This was good! I didn't change the ingredients, but I did change the way I cooked it. I used boneless chicken breasts that I cubed and then browned, and added the green pepper after the chicken was almost done so it didn't get overcooked. I then added the soup, milk and salsa and simmered while the pasta cooked (and I used penne because that's what I had on hand, and a little less than what the recipe called for because I like it a little saucier). I also used frozen chopped broccoli, and added that to the chicken mixture just to heat through. Added the cooked and drained pasta to the chicken, and it was done. Yum!
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Reviewed: Feb. 4, 2009
I thought this recipe was very good. My husband doesn't like broccoli so I left that out and added extra pepper. That was the only variation. I was concerned the sauce would taste too creamy but it turned out to be just the right consistency. I will make this one again.
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