Reviewed: Nov. 18, 2009

This was an excellent dish. However, the mount of cayenne pepper that it calls for was way too much for my family's taste. I will start with a dash and work up from there next time. I also used angel hair pasta and it was fantastic!Thank you!

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

Reviewer:

BrandyP

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 12, 2009

This was a DELICIOUS meal! We made a few changes though. 1. Replaced heavy cream with evaporated milk, for reduced fat content. 2. Roasted our own red pepper and made our own tomato pesto (but I'm sure the store bought kind is good and much easier). 3. Drizzled a little olive oil over the finished pasta. 4. Used a LOT less basil, probably a quarter of a cup, at the most. Also a lot less cayenne, maybe 1/4 tsp. All in all, a very tasty meal that I'll definitely make again!

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

Reviewer:

abbeyroad

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 22, 2009

Eh. For the work and fat content involved...I didn't think the flavor was that great.

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

Reviewer:

LBoyks

Cooking Level: Beginning

Home Town: Bel Air, Maryland, USA

Living In: Harrisburg, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 21, 2009

The chicken in this was so good! Next time I don't think that I would use cayenne pepper - it was a little over powering and there are already so many good flavors in the dish. I had asparagus so I put that in - it was a nice addition.

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

Reviewer:

Cindy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 20, 2009

Delicious! I like to use all-fresh ingredients, so I roasted the bell peppers myself. Just set your oven to broil, cut the peppers in half and seed them, set them skin-up in a glass pan on the top rack of your oven and broil until the skin is blackened (10 minutes or so). Let them cool and then peel the skins off.

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

Reviewer:

reidnez

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 19, 2009

YUM! I had to make some modifications to suite the ingrediants I had on hand. Skipped the bell pepper, a little short on the pesto so added a little more oil and cream. Doubled the garlic (we love garlic) and my pesto came with pine nuts in it (they were great with the sauce though)! I will definately make again.

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