Made this to serve tonight as a side dish to a roasted chicken. I read some of the other reviews and was worried about it being too thin or soupy as they refer to it. I decided to use evaporated milk instead of the skim. I use this in macaroni and cheese always for a creamier thicker result. I was also prepared to cut back on the broth. I made it as written only subbing evaporated milk for the skim and added about 2/3 of the broth. I let it simmer and it kept thickening, and I continued to add the broth. Eventually, I did add all that the recipe called for. As another reviewer suggested, I simmered it for longer, maybe 20 minutes, very slow simmer. With the evaporated milk and the longer simmer time it will get as thick you you want. Just simmer until you like the consistency. Very pleased with that. I doubled this, even though tonight it is for a side dish serving 2. It should be nice for tonight and some for lunch tomorrow, minus what I tasted. :) I used fettuccine, because I like it better. My husband usually prefers penne, but he's not home now and not cooking. Either would be nice. I tried it before adding the cheese, and didn't love it. The cheese needs to be there, even if you just add it to the top. It's a nice change from red sauce or Alfredo and very autumn-like. Thank you Connorsmom for sharing!
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Made this to serve tonight as a side dish to a roasted chicken. I read some of the other...