As an Italian my only objection to this recipe are the instructions to cook the pasta first and set aside. If you want your pasta "al dente" (angel hair easily overcooks anyway) I suggest the pasta pan be started only after the chicken is already cooking with the sautéed onion and broth.
This is one of the best recipes I've found on this site. I cut the recipe down to serve 2 and followed it almost exact with one exception. I doubled the amount of broth because it appeared a little dry. Instead of pouring the chicken mixture over the pasta I added the cooked pasta to the skillet with the chicken mixture and heated it through for a couple minutes. It was so good I made it two nights in a row!
I too like many reviewers thought this recipe sounded wonderful. The aromas from the seasoned chicken filled my kitchen reminding me of the holidays. However once the chicken dish was completely cooked I was not impressed with the overall taste. It needed much more seasoning. It's hard to believe given the amount you use on the chicken. Perhaps the chicken broth really dilutes the flavors. The only way I could save this dish was to add a can of crushed tomatoes. That is just what this dish needed! Only then could my family and I really taste the seasonings from the chicken. This dish was great once I added the tomatoes!
This turned out awesome. I made the following changes: customized it to 2 servings used half the amount of pasta substitued chili powder for Cajun seasoning and crushed red pepper flakes as I had none and used twice as much chicken broth. It was easy and very good. I added olive oil salt pepper and parmesan cheese to the pasta while it was waiting for the chicken and it turned out delicious! Will definitely make again.
One of those rare wonderful recipes that requires no changes or tweaking and is made up of ingredients we always have on hand. Entire family loved it. Thanks!
YUM...THIS WAS GREAT... I READ SOME OF THE REVIEWS THAT STATED IT WAS A LITTLE BLAND SO I TOOK A HENT FROM AN EARLY REVIEWER AND SEASONED MY PASTA WITH SOME GARLICPEPPER SEASONING AND A LITTLE LEMONPEPPER SEASONING... SAUTED MY ONION AND A YELLOW PEPPER THEN THREW IN SOME BROCCOLI ADDED I A LITTLE CORNSTARCH TO 2 CUPS OF CHICKEN BROTH LET IT THICKEN AND COOK THE BROCCOLI ADDED THE COOKED PASTA LET IT MELD A LITTLE THEN LAYED THE SAUTED CHICKEN (I USED CHICKEN TENDERS) ON TOP OF IT... I FED 2 YOUNG MEN THEY ENHAILED IT... THE ONLY CHANGE I WILL MAKE NEXT TIME IS I THINK I MAY ADD SOME SLICED MUSHROOMS....DID I SAY YUM I ONLY GOT A LITTLE TASTE BUT BUT ENOUGH TO KNOW THIS WAS A KEEKPER...
This was a very good dish. It gets more brownie points from me because I am watching my calories to lose weight (I used less oil) and trying to eat less red meat. I added white wine (a mix of sherry and chablis) in favor of chicken broth used a lot more garlic and I used fresh herbs from my herb garden (which I think are a million times better than dried!). I don't think it would have been as good without the wine and the fresh herbs. I also left out the spicy stuff for my 6 year old but I bet with it it would have been even better.
Very Spicy and full of flavor! Don't let the negative reviews keep you from giving this recipe a try. As with all recipes you just have to tailor them to your tastes. I cooked the standard amount of pasta I usually use for four servings. Instead of measuring the spices I simply seasoned both sides of the chicken breasts liberally then added some additional spice to the sauce. I used one and a half cans of chicken broth and to thicken sauce added 2tbsp. flour mixed with 2tbsp. broth close to the end of the simmering time. The last minute of cooking I added a splash of skim milk 2tbsp. fat free sour cream and a couple cups of cherry tomatoes that I had sliced in half. This created a lovely fragrant and rich sauce that is still fairly 'healthy'. The cherry tomatoes added both zing and sweetness. Served with broccoli on the side drizzled with the sauce...YUM! Am excited about the leftovers I brought for lunch!
Very bland and unexciting I will not make again.
