Reviewed: Apr. 9, 2013

Fantastic dish. I just made it for the second time and love it. The first time I made it, I didn't use roasted peppers, but this time I cut up a red bell and roasted it prior to cooking this dish. It was great tasting and I'm glad I kept that in the recipe this time! I did use about 1/2 cup of light cream cheese, which made a very creamy delicious sauce.

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

Reviewer:

daydreams123

Reviewed: Feb. 20, 2013

The family liked this as a change up to the normal spaghetti pasta night. I followed one other reviewers suggestion and used some vermouth. Basically I doubled the sauce portion of the recipe and used a cup of broth and a half a cup of vermouth. I didn't have fresh basil so I used dried in with the sauce at the same time as the oregano. Also I used green beans instead of zucchini just because that was what I was in the mood for veggie-wise. I'm glad I doubled the sauce or I don't think there would have been enough sauce for four people's pasta. Next time I'll go heavier on the salt & pepper. Oh, and I omitted the red pepper because it is just too hot for us. Also, as one other reviewer said shredded Parmesan on top really did make it, so don't skip it!

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

Reviewer:

Dianne

Cooking Level: Intermediate

Reviewed: Jan. 16, 2013

Overall pretty good- I omited the red peppers and pepper flakes due to personal taste and it was still good- Will make again-

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

Reviewer:

Gina

Reviewed: Nov. 1, 2012

It was good! I had to add additional spices becuase t wa a little bland but other than that we will be making this again

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

Reviewer:

bndibean

Cooking Level: Intermediate

Home Town: Oakley, California, USA

Living In: Sierra Vista, Arizona, USA

Reviewed: Sep. 24, 2012

Made for church potluck meal and everyone loved it. I did follow suggestion to double cream cheese, and added lots more dried spices when cooking the vegetables first, since the dish needs it after you add plain chicken and pasta. Chopped fresh basil and shredded parm on top are delicious, thanks for sharing.

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

Reviewer:

MHBMHB

Reviewed: Sep. 13, 2012

Love this dish! After we tried the original recipe, we made it again with a couple of adjustments to suit our family's taste. Omitted the crushed red pepper, too spicy for us. One of my kids added ground red pepper to her own dish. Only used 2 garlic cloves and minced them, very flavorful. Last, we tried it with Barilla whole grain thin spaghetti. Delicious!

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

Reviewer:

Janet

Reviewed: Aug. 31, 2012

Pretty good, will keep in recipe box, but not outstanding.

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

Reviewer:

iluvpastry

Cooking Level: Intermediate

Home Town: Hartsburg, Missouri, USA

Reviewed: Aug. 30, 2012

I doubled this for our large family and it is a keeper! Everyone liked it. I grilled organic chicken thighs with salt, pepper and oregano. Our garden is going crazy right now, so I added some swiss chard and tomatoes. Will definitely make this again. Thanks for a great recipe!

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