This deserves a 5 on simplicity alone. The pasta took 12 minutes cook and the sauce was done in half that time. Another benefit is that few ingredients are needed. I agree that the recipe makes the right amount of sauce for about half the amount of pasta. I made 2 side dish servings (still pretty large) with 3 oz pasta, 2 tbsp butter, 1/4 cup half and half, 1/4 tspn garlic powder, 1/4 tspn cracked black pepper, and 3 tbsp romano/parm cheese blend. Since the sauce was done early, I needed to add a little more half and half at the end to make it nice and creamy again. I appreciated the tip about tossing the cheese with a little cornstarch. It worked like a charm to pull the sauce together. Thanks, Erinmarie, for such a quick, easy, tasty recipe.

Reviewed On: Sep. 10, 2011

Both DH and 18-year old son really liked this. They said it might not have been as good on its own but it paired really well the Easy Garlic Broiled Chicken (from this site) and made the meal terrific. Modifications: used 1 tbsn butter instead of olive oil. Added 2 finely chopped mushrooms. Added 1 tspn better than boullion (chicken) to low sodium no fat chicken broth. I sauted the vegies until the shrooms reduced (maybe 10 min) then added half of the liquid and the wild rice. Let simmer for 30 minutes. Then added remaining liquid and white rice and let simmer for another 20 minutes. I probably let it simmer without the lid for about 5 minutes at the end. Stirred in about 4 tbsn toasted slivered almonds before serving.

Reviewed On: Jun. 26, 2011

Chicken tasted fine. Was a lot of working chopping all that garlic. I did replace some of the butter with peanut oil. Following the suggestions of others, I baked at 375 for 30 minutes in the foil lined (several layers) broiler pan bottom. Then transferred the chicken pieces to the broiler pan top and poured the accumulated into a bowl (removed one of the layers of foil). Put the broiler pan into the broiler pan bottom and spooned about half of the sauce onto the chicken pieces. Broiled for 5 minutes. Turned over, spooned on the rest of sauce and broiled for another 5 minutes. Looked beautiful and no smoke. I increased the meat (but no the sauce). Had what felt about the right amount for 8 thighs and 4 small breasts. Removed the rest of the foil and had no pan to clean! DH and 18-yr old son liked the recipe and said they thought that the pairing of the chicken with the White and Wild Rice Pilaf (found on this site) was what the whole meal so good. DH took the leftover chicken for lunches.

Reviewed On: Jun. 26, 2011