This is a delicious recipe that I made today so that I would have food for the next several days. We'll see if it lasts that long but as you have read in other reviews each of us have done something different. As everyone else has confirmed don't add the 2 cans of water because it will be a very soupy. The chicken broth will make it a little soupy and willbe soaked up into the pasta. If you are watching the sodium intake in the recipe then you might not want to add the extra salt that is recommended because you are using the cream soups. If you are accustomed to using cream soups you already know that there is quite a bit of salt. I did add extra pepper to this and instead of using bell peppers I used a tomato that I sautéed by itself with rosemary and dill. I may experiment next time with the bell pepper. The peas can be replaced with broccoli because you already have a lot starches with the pasta. I didn't use the sherry as I don't keep any alcohol in the house with the exception of a rare wine. You can cut back quite a bit on the butter and or just use some olive oil. As suggested in a previous review break the pasta in half and if you feel the need to then cut the recipe in half. It does make a lot. When you buy the fresh mushrooms (fresh is always best) a pund should do it. The cheese is not a have to unless you absolutely love cheese and the parmessan should be shredded or fresh. If you like your food extremely hot and spicy add the some hot peppers. Bon apetit!
Was this review helpful?
0 users found this review helpful
This is a delicious recipe that I made today so that I would have food for the next several...