I made this with pecans, since I had some on hand and pistachios were so expensive. I also added a little salt to the sauce. Very good! I will make again.
Wonderful recipe. I took advice of other reviewers and marinated chops for a couple hours and they had wonderful flavor. I also added some fresh chopped parsley that I had on hand. Wonderful dish!
I used feta instead of mozzarella because that's what I had on hand. Also seasoned the chicken and coated in Pistachio-Panko mixture (that I also had on hand in the freezer from a previous recipe), and fried the chicken on the stove before baking. It was pretty good, but not a favorite.
We enjoyed this recipe very much. Based on previous reviews, I increased the soy sauce and chicken broth, and added about one Tablespoon of curry powder. I also didn't add the vegetables until the last 30 minutes, and they were just the right texture. The red bell pepper really added a beautiful color, and the toppings definitely stand out in this dish. I would maybe reduce the cumin next time just a bit, and add more curry.
My husband said this is his favorite pasta dish that I've made. I used canned tomatoes and skipped the mushrooms. We also used whole wheat pasta and it was wonderful!
We enjoyed this very much. I added onion flakes and garlic. I also will brown the chicken before placing in the slow cooker next time.
We liked this marinade, but it didn't give a load of flavor (I let it marinate about 8 hours). I will try adding some garlic next time.
Tastes like summer! Added a shallot for extra flavor.
We loved these peppers. Quinoa as a sub for rice was a nice choice. I added additional seasonings, and used red bell peppers - very sweet and tasty! My husband asked that we add these to our regular rotation.
