Wonderful recipe to have on hand. I changed just a few things. I cut my chicken breasts (3 good sized - boneless, skinless) on the bias in thick strips. I knew I wanted to mix in pasta so I needed the chicken to be smaller. I actually returned the chicken to the pot after cooking the mirepoix and let everything go on low for 2 hours. I used half the stock called for (a reduced sodium brand after reading the other comments) to create a thicker consistency. I cooked off 8 oz of radiatore pasta and mixed it all together. I topped it with grated Pecorino Romano cheese for added bite and with the rest of the bottle of wine, my husband and I had a fantastic meal.
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Wonderful recipe to have on hand. I changed just a few things. I cut my chicken breasts (3...