Reviewed: Apr. 1, 2012

6 stars if possible. Loved it. Good amount of heat. Very creamy. Awesome!

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Reviewed: Feb. 13, 2012

Excellent recipe. I had to alter it a little due to what I had on hand, but it was great and I can't wait to make it again!!

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Melody

Reviewed: Nov. 4, 2011

great tasting! used half and half to cut down on the fats and still very yummy!

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merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Jun. 30, 2011

I had some ingredients to use and was looking for something a little different but not too involved. This was delicious and one of the few pasta dishes I've made that I felt the pasta/sauce ratio was right on for us. The sauce was thick enough in my opinion before simmering but I did it anyway. With leftover chicken I could easily make this dish in the time it takes to make the pasta. I added a fresh basil garnish and would probably adjust the cayenne depending on my mood at the time. I scaled it for two in case it wasn't well received but wish I had made enough for leftovers.

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linda2d

Cooking Level: Intermediate

Reviewed: Apr. 20, 2011

Great taste, easy to make! I added fresh green, orange and yellow peppers instead of the roasted, I also put in about a 1/2 tsp of cayenne pepper, otherwise it would've been a bit too spicy. Great dish! Can't wait to warm up my leftovers for lunch today!.

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watscookin_6044

Reviewed: Mar. 5, 2011

This was a fantastic recipe. I made it exactly as written and both my husband and I loved it!

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3 users found this review helpful

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Rinyavie

Reviewed: Feb. 6, 2011

This is an excellent gourmet recipe and the results were out-of-this-world delicious. I was proud to serve it to a party of 7. It was very easy to make, and with such fancy ingredients it was essentially fool proof. I barely made any changes, except I halved the cream, added homemade chicken broth, used made my own homemade pesto (it was sitting in the freezer from centuries ago), and served it over quinoa as a fellow reviewer suggested.

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Kimberly

Cooking Level: Intermediate

Reviewed: Jan. 31, 2011

We loved this chicken, used a can of evaporated milk instead of cream, no cayenne, and added baby spinach and cherry tomatoes. Served with quinoa, will definately be adding this one to the roster!

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*lil_miss_sbc*

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Reviewed: Oct. 3, 2010

This recipe proved very tasty. I substituted regular cream for heavy cream and used dried basil for the fresh. The taste was very flavorful. Definitely a four star meal.

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Alfred Carter

Reviewed: Jun. 11, 2010

I don't understand what all the bad ratings are about. If you don't like spicy, the solution is simple: don't add all the cayenne pepper!! This is really an excellent pasta recipe, it definitely tastes like something from an Italian restaurant. I used a really good tomato pesto and 2 cups half-and-half instead of 1 cup heavy cream. I will definitely be making this again.

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5 users found this review helpful