Holy yummy! I made this dish tonight, mainly for my hubby, who is a much bigger pasta fan than I am, but wow...I was pleasantly surprised. I had fettucine on hand, and used that...and would use again. For the cajun spice, I used Tony Chachere's and didn't measure out any of the spices called for, but rather seasoned to taste, eliminating salt altogether (as the Tony Chachere's had plenty). I was in a giant rush and used a 14 oz. bag of frozen pre-cut peppers, which of course, resulted in extra liquid that I drained before adding the cream (I used 1 c heavy cream, and a 1/2 c of half and half). It was the perfect consistency, even after I threw in a handful of shredded parmesan cheese for good measure. I also used an entire 8 oz package of pre-sliced mushrooms, however, I would sautee them separately next time before adding to the chicken, as they too emit extra liquid, which I didn't really want in this dish. Even my 3 year-old was gobbling this up, and I was worried it may a tad on the spicy side for her. Hubby practically inhaled this! I will definitely make this again, only next time I'll use fresh peppers, and sautee those separately too. I'd also like to play around with this by using low-fat ingredients. Served with some crusty bread, and we had ourselves a meal....a good meal!
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Holy yummy! I made this dish tonight, mainly for my hubby, who is a much bigger pasta fan than...