Recipe by Nicole Gilbert
"A delicious spicy, but not too spicy, creamy chicken pasta! Easy to make! Serve with crescent rolls."
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red pepper flakes
monosodium glutamate (such as Ac'cent®)
ground black pepper
skinless, boneless chicken breast halves - cut into chunks
heavy whipping cream
1 (8 ounce) package
The recipe was exactly how the food was described. The ony change that I would make is to simmer the whipping cream with the chicken for less than 15-20 min if you like the dish filled with sauce. Overall great dish.
My husband LOVED this - will definitely make again. I followed the recipe other than omitting the MSG. Not too spicy but definitely had some kick! My one year old was also a fan :)
I thought it wasn't very good... I followed the directions except I used Hungarian hot paprika for the red pepper flakes since I didn't have. The chicken had flavor but it was missing something and, for me, it was bordering on salty. There was barely enough sauce and it wasn't even creamy. After it was done I ended up adding about a cup of sour cream but that really didn't help so now I'm left with this big tupperware of mess that I don't want to waste but I don't think anyone will eat it.
I think this might be the best dish I have ever made!! the chicken has great flavor and I add spicy ring sausage I also added a little more red pepper flakes 1/2 tsp
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy and Creamy Chicken Pasta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 287
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