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Alfredo Mostaccioli
December 14, 2005

I have one major complaint: The recipe doesn't make enough sauce! Eight servings? No way. At least not with the size servings we have at my house. There were 2 1/2 servings at best. Next time I will triple or quadruple this. I reduced the salt by half and it was ever so slightly salt top-heavy, probably because the butter I used was salted. But that is a minor, easily corrected issue. And it's a common reason why recipes come out too salty. As another reviewer recommended, another reason that it might be too salty for some is if one uses the off the shelf parmesan cheese. Since it's such a major ingredient, spring for the fresh stuff. I used freshly grated asiago cheese, and it was spectacular. I thawed and microwaved a couple of chicken breast cutlets. Slicing the chicken in long pieces makes for a nice appearance if one places the cutlet on the pasta in it's original shape--not to mention a great recipe enhancer, making the pasta a full-on meal. Pasta, chicken, sauce, in that order. What a meal!

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