Awesome! I tweaked the recipe a bit, and may refine further next time I make it, but it was a very good base. First, I used left-over rotisserie chicken, shredded. Sauteed half pound of sliced fresh mushrooms. For sauce I followed the recipe more or less, but used half cup of skim milk, and half cup of evaporated skim milk for the cream, to save on fat. When sauce was almost done, added a bit of cornstarch to make thick (since I didn't have the body from the cream.) Then, I blended sauce with a stick blender - it made a lovely color with the tomatoes, and also made it more thick. To serve, I combined sauce with rotisserie chicken, mushrooms, and bowtie pasta. YUM! I had made a salad w/balsamic dressing, and some of that ran into the pasta on my plate - I think that was the missing element. Next time I will try it again, but add a couple tablespoons of balsamic vinegar, and some fresh grated lemon zest. I can't wait to eat the leftovers!!!!!
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Awesome! I tweaked the recipe a bit, and may refine further next time I make it, but it...