This recipe is pretty good. Without additional spicing for the chicken or sauce, though, I can see how it can be bland, due to the cheese not contributing savor and the chilis being the only other source of flavoring. To cut down on pan use and make this recipe easier, here's what I did. First, I cooked the chicken in the slow cooker, 5 hours on low, with 2 tbsp of butter and a splash of wine, covering the chicken with various spices. I used oregano, basil, thyme, black pepper, cayenne pepper and a hint of curry. Use your favorite spices. Then I added the rest of the ingredients. I admit that I used 12 oz of processed cheese food instead of 8 oz because I was looking at the block and thinking that I didn't care to have 4 oz of it sitting around in my fridge. This made the spaghetti very very dense - beware. Delicious but dense if you add more cheese. I also used linguine because that's what I had sitting around. I feel thicker pastas pick up sauces better and allow other things in the sauce to adhere to each strip of the pasta. Pretty good stuff, lots of leftovers (4 servings!) with three hearty eaters.
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This recipe is pretty good. Without additional spicing for the chicken or sauce, though, I can...