After reading the reviews that suggested the recipe was a bit bland, I made a few changes to try and avoid this, with fairly good success!
As others suggested, seasoning the chicken as it cooks is important. Since I didn't have any bacon, I cooked the chicken bits in bacon grease, and seasoned them with black pepper, salt, white pepper, ground coriander, and dark beer (in place on the 1/2 cup of water) as well as some cayenne pepper for a bit of spice.
I think using the bacon fat may have helped to dry out the chicken breast pieces more then I would have liked, although I liked the flavor it added to the meal. Next time, I will try cooking the chicken in extra-virgin olive oil, and will add some bacon fat while I'm thickening the cream sauce.
I was short on cream cream cheese, so I substituted heavy whipping cream for the remainder. After adding the tomatoes (with a little salt) and reducing the sauce for several minutes, I added some corn starch to help thicken it.
The final change I made was to add a sprinkle of dried parsley to the bowls of finished pasta in addition to the Parmesan, just for color!
Hopefully, I can keep the chicken more moist next time, but in the end, the sauce was absolutely delicious, and I will try to make this recipe again very soon.
Was this review helpful?
4 users found this review helpful
After reading the reviews that suggested the recipe was a bit bland, I made a few changes to...