Good, but not fantastic - definitely not something I would "wow" over like the other reviewers. If you want the red peppers well-cooked, cook as is. If you want them a little firmer, cut the simmering time down - but don't add as much chicken broth. I added the sour cream at the end, with the Parmesan. And - make sure you use fresh-grated Parmesan, it will make a big difference. And seasoning with salt & fresh-ground pepper at the end is crucial as well. I did add some grilled, sliced chicken breast to this, to make it a main-dish meal for us (tossed it in at the end) and I also doubled the sauce so I could use the whole 1 lb. package of pasta and would have enough to coat pasta & chicken. The flavor is good, but just not something outstanding enough that I would "wow" over it. I'll add it to my recipe book and I'm sure I'll make it again, though.
Was this review helpful?
1 user found this review helpful
Good, but not fantastic - definitely not something I would "wow" over like the other...