I made this for Mothers day last night. It was really yummy! I skipped adding the basil and sun dried tomatoes~ as we don't like either. We're garlic lovers, so I did add a total of 1.5 bulbs of garlic and it still turned out REALLY good(perfect amount of garlic- not too overwelming, believe it or not!)!
The actual recipe deserves at least a 4.5, but since I made it according to these directions(always start with original, then customize), i'm giving a 4 for reasons others have mentioned- the sauce cooks FAST. I did, however, start the chicken while the sauce was started. The chicken was done around the same time as the sauce. But we were waiting a while on the pasta.
So I'd DEFINITLY at least start the pasta FIRST, then work on the rest. The sauce reduced a decent amount by the time my pasta was done, and I got worried. I did add an approx. 1/4C milk(ran out of cream) and an approx. 1/4C chicken broth as well, to try to make up for it reducing right before my next step(heated it up for a couple seconds before adding chicken).
Since my chicken cooled off way before the rest was done, I just diced my chicken up and put it in my sauce and mixed it in with my pasta. It still tasted delicious(with the perfect amount of mixed sauce!), and it was a learning experience.
I'll definitely make it again though! If I wouldn't have mixed the sauce with the chicken and pasta, I'm not sure if it would've been enough sauce adding it seperately.
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I made this for Mothers day last night. It was really yummy! I skipped adding the basil and...