Wow..... My husband and I made this tonight and we both agree it's one of our favorite recipes now. The only change we made was using chicken broth instead of chicken stock. I don't know if that's a big difference but my husband bought the wrong thing at the grocery store. Thanks for sharing thing!
Wow..... My husband and I made this tonight and we both agree it's one of our favorite recipes now. The only change we made was using chicken broth instead of chicken stock. I don't know if that's a big difference but my husband bought the wrong thing at the grocery store. Thanks for sharing thing!
This recipe was really easy and tasty. I ve tweaked it a bit given the ingredients I already had at home. I used 3 chicken breasts instead of 2 a whole carton of chicken stock (about 4 cups) and red curry paste instead of the chili garlic sauce.
Easy to make. Added more seasonings.
This turned out really good! We made it exactly as directed and the flavor was better than I expected and our noodles weren t mushy. That said we were very confused by the directions to check the color and temp of the chicken with a meat thermometer... while it s pressure cooking?? How on earth? Also there were no instructions to dice or shred the chicken so we ended up with a soup with two big chicken breasts just sitting there. Regardless it s a good recipe.
I thought it was great! I didn't have spinach so substituted broccoli. Great as a leftover as well.
I was disappointed with this- felt it was a bit too bland, even when I added several tablespoons of Siracha. I would also recommend a little less pasta as it soaks up all the broth. Unless I can figure out how to add more flavor, I probably won’t make this again.
The person who called it mushy. Cook your pasta separately and add it when you serve.
