This recipe has real potential! Boyfriend found the unchanged recipe sauce too thick, I found it too salty. I made the sauce as is, then poured 3/4ths of it over the chicken baking in the oven (which doesn't dry out if you only cook it for 30 minutes or so at 400 degrees). I thinned out the remaining sauce with half a soup can of water and about 1/4th cup milk, and tossed that with the pasta before adding the chicken. After trying fettucine pasta, I tried making this with bow-tie pasta; I think the sauce sticks to bow-tie better. It gets better as leftovers.:) Next time, in addition to adding roasted red peppers and maybe artichokes, I'll try the trick recommended by an earlier reviewer of cubing a raw potato into the sauce while it's simmering to soak up the salt. I guess you just spoon the potato out after it cooks in the sauce. What an intriguing idea! Thanks for the recipe, Marian!
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This recipe has real potential! Boyfriend found the unchanged recipe sauce too thick, I found...