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Good basic recipe, and I used this along with the inspiration from some other recipes on this site and the result was better than the canned enchilada sauce. I sautéed diced onions and garlic in olive oil until tender, then added diced tomatoes, Pace Picante sauce, cumin, diced jalapeños and simmered until cooked down. I then placed this in a blender and pureed it into a sauce. Turned out beautifully. Will make again.

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Chicken Piccata with Artichoke Hearts

Reviewed: Oct. 30, 2009

Excellent!!! I used boneless skinless chicken thighs but otherwise didn't change a thing except I amped up the spice level. Served over angel-hair pasta...Very good!

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Shrimp and Artichoke Linguine

Reviewed: Aug. 15, 2009

I used Angel Hair pasta and tossed all together. I also used a little cornstarch to thicken the sauce and it was really yummy. The lemon juice and white wine make it light and tangy. Very good flavors. I might add a little butter for flavor, but the recipe really is good as is. I will make it again.

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Easier Chicken Marsala

Reviewed: Mar. 21, 2009

This is one of our favorites ever. I really played with the recipe and have perfected it for our taste by using more marsala wine and more mushrooms. I also like to thicken the sauce with flour. The sauce is so yummy that you really need to increase the measurements. Can never have too much of that sauce. Served over rice is so nice!

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