I was wondering what to do with a rotisserie chicken I had on hand when this recipe came through the Daily Dish e-mail. Perfect timing. This recipe is definitly a keeper. I followed some of the options other reviewers noted and loved the outcome. Added a shallot, sliced mushrooms and about 1/4 cup diced red pepper to the chicken and garlic. For the sauce, I did double as suggested, but I used the 3/4 c milk, 1/3 c butter and 1 T flour instead of heavy cream. I couldn't find fresh basil so used the dried. It was wonderful! I could hardly wait for the pasta to cook after sampling the chicken mixture. I did add peas to the pasta, and that didn't add much for us, but didn't detract. Will be making this again!

Reviewed On: Jan. 19, 2012

Reading these reviews, I'm not sure what I did wrong. It tasted okay, but had to be scooped out of the pan. No way I could serve it at a function. Will have to look for another recipe.

Reviewed On: Dec. 13, 2011