Reviewed: Apr. 28, 2012

I made this last night and the only thing I left out was the cilantro (only because I forgot it at the store) it was awesome! My hubby is not usually a fan of spicy food, but he loved it. It wasn't super spicy, just had a nice kick to it. Definitely add the goat cheese at the end!

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Reviewer:

theblob939

Reviewed: Apr. 19, 2012

Love this recipe and so has anyone we have served it to. I had a hard time finding the paste so I substituted roasted jalapenos which I finely chopped.

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Reviewer:

sestevens2001

Home Town: Jupiter, Florida, USA

Reviewed: Mar. 12, 2012

I really liked this. It has everything delicious. I used chicken thigh meat instead and I'm thinking of using flank steak next time. This was easy and my boyfriend was really impressed. Also, I loved the chili paste touch.

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Reviewer:

Tiffymb

Reviewed: Jan. 15, 2012

makes lots, is really tasty. kids loved it! i added zucchini and mushrooms to it and it went really well with it.

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Reviewer:

Peacock

Reviewed: Jan. 2, 2012

This was an incredible dish. I added a bit more pesto to it than was recommended. It's quick, it's simple and it tastes amazing. No complaints from any of my attentive critics

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Reviewer:

Catfish

Reviewed: Dec. 21, 2011

Very tasty item. Both my son and I enjoyed it. I also tweaked it a bit by adding mushrooms and carrots. Next time I'll add zucchini since I didn't have any this time. I simmered the chicken on a low flame a little longer while I covered the skillet. It helps the chicken absorb the chili flavor while keeping it moist. Definitely a good spice to the dish.

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Reviewer:

JOANNE32

Cooking Level: Intermediate

Living In: Bridgeview, Illinois, USA

Reviewed: Dec. 5, 2011

Wow, this was great. I'm a novice cook and so far, this recipe has had the most flavor of everything I've made. I added 1/2 of a large red onion and several cloves of garlic (mostly to get rid of those items, they'd been sitting in my fridge for a while). Next time I make it I'll use a different type of pasta just to experiment. Thanks for the recipe, it's a keeper!

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Reviewer:

michiecat

Cooking Level: Beginning

Reviewed: Dec. 2, 2011

Stunning, loved it. Added red bell peppers to the recipe but apart from that followed it to the letter. Will enjoy playing around with this recipe and adding something different each time.

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Reviewer:

Mickey Dee

Cooking Level: Beginning

Home Town: Morecambe, Lancashire, England, U.K.

Reviewed: Nov. 28, 2011

This recipe is deliscious and very easy to make, i substituted the cilantro with sun dried tomato and added roasted pine nuts and the taste was very rustic. I cooked it for my family and they loved it. It's a very good recipe and don't be afraid to add what you like in pasta, for me this is going in my recipe box.

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Reviewer:

Lety

Reviewed: Nov. 23, 2011

This is a tasty recipe and we'll repeat. Use whatever kind of pasta you prefer to eat. We used cavatappi and enjoyed it very much, but there's no reason you couldn't use anything else. Other than the type of pasta, we made no alterations. We found this to be both flavorful and spicy, even though some reviewers found it be neither. The quality of the chili paste may play a role. We used the Huy Fong stuff and found one tablespoon to be perfect. It gave it a nice kick, and any more probably would have been too much. I'll note that since this recipe doesn't have a traditional "sauce", the leftovers will dry out pretty quickly. By the next day the re-heated extras were decidedly disappointing. Best to eat it while it's hot and fresh!

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