This was good, but it was also heavy. I made a few adjustments though. I had really big chicken breast so I took one, cut it in half-lengthwise, and then flattened it out with a meat hammer so it would cook faster. I use olive oil to cook the chicken and instead of discarding anything, I made my sauce in the same pan. I didn't have sun-dried tomatoes so I used a few tablespoons of tomato paste until I thought the flavor was right, and added more chicken broth to thin it out after adding the heavy cream. I also added the chicken and its juices back into the pan with the sauce.
As for the heavy cream, my husband and I thought the dish itself was very heavy so I think if I make this again, I'll use half and half or just cut the cream in half and use skim milk or something with some cornstarch to thicken it.
I cooked the pasta to al dente and added it to the sauce, cooking it a bit longer.
Overall, a good dish but too heavy. Will make future adjustments but keep the tomato paste because I don't buy sun-dried tomatoes.
1 user found this review helpful
Dec. 12, 2013