I'll be making this again for sure. I made it as written only with the addition of pecorino romano cheese at the end. However, I do have to say that 2 cans of chicken stock was too much and the idea that pasta takes 25 minutes to cook is incorrect. When I make it again, I'll use one can of stock and maybe a little water as needed. I also thought the cream use was excessive. Maybe 2 ozs (1/4 cup) is all you need with the chicken stock that's already in the recipe. 1 cup of cream adds 88 grams of fat to an otherwise healthy dish.
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I'll be making this again for sure. I made it as written only with the addition of pecorino...
