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Shiitake Angel Hair Pasta

Reviewed: Apr. 16, 2008
This recipe is definitely a keeper! I used the previous review tips and it came out absolutely delicious. I doubled the sauce recipe, used chicken stock instead of wine, added a touch of cornstarch mixture to thicken, and added more garlic. My grocery store did not have a good selection of shiitake mushrooms, so I used baby portabella mushrooms instead and it turned out great. I also added sauteed chicken. My family loved it! It tasted really close to a local resturant's favorite Chicken Rigatoni.
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