SO SO SO GOOD! Sauteed 1 medium onion finely diced, about 5 cloves of garlic (the onion and garlic due to complaints about taste- that fixed it!)and about 6 whole white mushrooms sliced in EVOO. Then I lined about 3/4 of that mixture on the baking pan. Instead of using full bread crumbs, I used about 1c of flour, 1/2c bread crumbs and a few sprinkles of each of these: Lawrys Seasoned Salt, garlic powder, pepper and a salt mix. I browned the chicken in EVOO and garlic and placed them on top of the mushroom mixture in the baking pan and added the rest of the mixture to the top of the chicken(although if you didn't want to do the rest, it's PERFECT just like that!). I mixed a can of cream of mushroom soup with the 3/4c chicken broth really good and spooned about a tablespoon onto each breast, and poured the rest around them. About 10 minutes in, I started water(with about a teaspoon or 2 of EVOO) for the penne. Last 5 minutes of the chicken baking, I added a mexican mixture cheese to the top of all 4 chicken breasts. The penne was done at the same time as the chicken. I drained the pasta and took the chicken out and put them on the plates. Then I added the "sauce" to the pasta and mixed it. YUM!!!!!!!

Reviewed On: Jan. 24, 2012

I was really hoping to give this 5 stars!! Especially after the rave reviews here!! Made this tonight and it was fairly easy(didn't have shiso, substituted basil leaves as others did). I've never made any type of fish at all- and never had mahi mahi. The fish was great(giving 3 stars), but the sauce.... egh. It was alright with the perfect amount on the fish(and some on the jasmine rice I prepared as it's side), but if you had too much or tasted it by itself- not too god. Tasting it first, by itself, was a turnoff. That's what takes the most time here, too, so it was a little upsetting/disappointing. My guess is MAYBE subtract some of the soy sauce? It just seemed to overpower the other ingredients- somehow! My picky 5 year old, however, disagrees. He chowed down and loved it. My mom- which normally gobbles my cooking up- did not like the sauce or the sesame seeds, would've preferred it plain(although she did scrape the seeds off and didn't even put sauce on(just dipped a piece)- said the salt and extra virgin olive oil tasted great by itself. The fish came out flaky and juicy and yummy though- given they were frozen from Bottom Dollar, I'm surprised! But considering I can't compare it to fresh, I really can't say about that.

Reviewed On: Jan. 18, 2012

I read the other reviews that said it needed the sauce doubled so here's what I did *made it tonight- YUM* 1) Started the water for the pasta. 2) 1 full bulb of garlic diced fine into 1 small saucepan with about 1 tablespoon of butter. Let that saute on medium until the butter melts and added about 1 teaspoon of lemon juice. Then I took 1lb of cooked shrimp(thawed) and put it in a bowl. I poured the garlic butter mixture over top and mixed. Let it sit room temp until needed later. 3)In the original saucepan that I made the garlic butter mixture in, I added 8 oz of half and half and slowly poured in 6 oz san giorgio parmesan romano cheese stirring constantly on medium heat. By this time, the pasta was ready to be added. After about 5 minutes, taste the sauce. You can add a bit of milk if it's too cheesy tasting. At this time, I turned the heat off and it started to thicken instantly, I kept stirring until it was perfectly smooth. 4) Then in another larger pan, I added a 8oz pack of bella mushrooms, about 1/2 tablespoon of butter, a packet of steamed broccoli, and the shrimp with the garlic butter mixture. I left that on low/med heat and stirred until everything warmed up. Then I covered it and turned it to low. By cooking it all in that order listed, everything was done at the same time. 5) Then I tossed the shrimp/veggie mix with the pasta, then poured about 1/2 the sauce over everything. I ended up with extra plain sauce but I'm going to use it for lunch tomorrow- PERFECT!

Reviewed On: Dec. 3, 2011