This was absolutely delicious, although it took me more like an hour to make it rather than 30 minutes (I think the cooking times, especially the 2-3 minutes for the veggies, are very underestimated unless you want hard, crunchy veggies in your pasta). I would strongly suggest buying chicken breast tenderloin strips rather than the full breasts which end up being too much meat for the dish. It's a very versatile recipe. I can't wait to experiment with other veggies in this dish. I think it'd be great with shrimp, too. I doubled the recipe with no problem but you have to use a huge frying pan and the peppers make lots of liquid so you have to reduce it down a lot more. I added cornstarch dissolved in a little water to thicken the sauce after adding cream and reducing for a while. It makes the sauce a lot creamier and thicker.
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This was absolutely delicious, although it took me more like an hour to make it rather than 30...