Great recipe -- versatile and easy! I measured all the spices as indicated, used chicken broth instead of the bouillon and water (but just eyeballed the amounts), added a splash each of olive oil and white wine, used 3 good dollops of sour cream instead of measuring it out from my large container, and put a few pinches of shredded parm right into the pan at the end (instead of topping it once plated). I used the veggies I had on hand: fresh onion and carrot, frozen brussels sprouts, broccoli (maybe 1/2c each, though I didn't measure), and green beans (maybe 1/4c), and jarred roasted red peppers and artichokes (probably 2tbs each). I served it over rigatoni because that's what was in the cabinet. Delicious!
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Great recipe -- versatile and easy! I measured all the spices as indicated, used chicken...