YUMMY. I basically doubled it and here is what I did...cooked 3 chix breast w/ cajun seasoning in some butter and evoo. took out and sliced in strips. sauteed 8 large mushrooms, 1 green pepper cut in strips and 1 red pepper in strips until peppers started to get soft. it was taking awhile so then I added the cream mix (a couple dashes of lemon juice, basil, garlic powder, salt, pepper and 2 cups fat free 1/2 and 1/2 ). brought that to a boil and it was thin but it was cooking the peppers like I like them. put the chicken back in and kept cooking (soft boil) until it was the right thickness. I ended up adding about 3 TBS of flour (1 at a time) to thicken the sauce. ended up getting thick. didn't need the parmesan. used 13 oz. of whole wheat pasta. SO GOOD. husband wants more mushrooms in there. they made the sauce watery so that maybe why it took so long to thicken. could probably even use skim milk which i might try next time. thanks so much- we really loved it.
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YUMMY. I basically doubled it and here is what I did...cooked 3 chix breast w/ cajun...