I was in a hurry when I made this recipe, so I didn't read the helpful hints from previous users. I also accidentally used Romano cheese instead of Parmesan. Nonetheless, this is a great recipe. The Romano made it a little salty, so I added some light cream to mellow it out, along with nutmeg and white pepper. I used it over linguine and sauteed skinless boneless chicken thighs, and baked it in the oven at 450 for about 15 minutes. My ten-year-old daughter said it was "superb."
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I was in a hurry when I made this recipe, so I didn't read the helpful hints from previous...