This dish is wonderfully different.
This recipe was very similar to and just as good as the Sammy's Woodfired Pizza and California Pizza Kitchen versions, which I love. My guests absolutely loved it and would not stop talking about it. CAVEAT: I personally would not have given this recipe 5 stars had I not read and heeded some of the advice of the reviews. First of all, I doubled the jalapenos and it was still not too hot --- just much more flavorful. I also put more lime and tequila in the chicken marinade. Very important: cooking the chicken in the method called for in this recipe yielded rubbery and overdone chicken. Next time I will cut my chicken into strips and broil or grill them. I will then throw them in at the end just to warm them up again. One aesthetic consideration, too, is that the chicken marinaded in soy sauce gave it a rather unappealing color. I would probably put the soy sauce in the sauce next time and not directly on the chicken. Another important consideration: don't cook onions and peppers until they are mushy or too limp. I was careful to get mine done enough while maintaining a little body to them, and that was key. This recipe definitely was more time intensive and probably not good for a week night. It is, however, a very special recipe and one you should try for your guests.
Read MoreI made this for friends who love to cook! We decided it was far too conservative and needed adjustments. Use 1 cup of tequila with the 3 cups chicken stock for a glaze reduction, reducing 4 cups down to 1.5 cups. Use 3-4 whole limes for the juice, add this to the garlic and jal. peppers and cilantro, which thickens and carmelizes the paste, and use olive oil instead of butter. Forget the soy sauce, not neccessary. In Step 4-Combine paste and chicken, cook thru, then add cream last so it doesnt break down, and mix. THEN, pour the reduction mix over the top, so that the flavors do not mix and are distinctive from one another. Otherwise flavors are okay, just could be so much better!
Read MoreI made this for friends who love to cook! We decided it was far too conservative and needed adjustments. Use 1 cup of tequila with the 3 cups chicken stock for a glaze reduction, reducing 4 cups down to 1.5 cups. Use 3-4 whole limes for the juice, add this to the garlic and jal. peppers and cilantro, which thickens and carmelizes the paste, and use olive oil instead of butter. Forget the soy sauce, not neccessary. In Step 4-Combine paste and chicken, cook thru, then add cream last so it doesnt break down, and mix. THEN, pour the reduction mix over the top, so that the flavors do not mix and are distinctive from one another. Otherwise flavors are okay, just could be so much better!
This recipe was very similar to and just as good as the Sammy's Woodfired Pizza and California Pizza Kitchen versions, which I love. My guests absolutely loved it and would not stop talking about it. CAVEAT: I personally would not have given this recipe 5 stars had I not read and heeded some of the advice of the reviews. First of all, I doubled the jalapenos and it was still not too hot --- just much more flavorful. I also put more lime and tequila in the chicken marinade. Very important: cooking the chicken in the method called for in this recipe yielded rubbery and overdone chicken. Next time I will cut my chicken into strips and broil or grill them. I will then throw them in at the end just to warm them up again. One aesthetic consideration, too, is that the chicken marinaded in soy sauce gave it a rather unappealing color. I would probably put the soy sauce in the sauce next time and not directly on the chicken. Another important consideration: don't cook onions and peppers until they are mushy or too limp. I was careful to get mine done enough while maintaining a little body to them, and that was key. This recipe definitely was more time intensive and probably not good for a week night. It is, however, a very special recipe and one you should try for your guests.
This recipe was lovely!! However, I have a few suggestions that might take it from great, to FANTASTIC!! 1) Boiling chicken often gives it a dry, less succulent, texture and flavor. I would suggest grilling the chicken in a pan, cutting it into cubes, and tossing it into the sauce once it has thickened. If time allows, you might like to marinade it in some lime juice, and maybe even a bit of tequila (along with the soy sauce). I found that I needed to add a little extra lime juice to the sauce... so definitely taste test before serving. If you like your food spicy, don't rely on the number of jalapenos given in the recipe to satisfy your craving for kick. Add more. If you're truly courageous... add some habanero... but that's only for the truly brave and daring!! Otherwise I loved the recipe, I just thought the chicken could be a little more moist and flavorful. Fantastic dish. My italian father is very picky about "creative pasta" dishes... and he loved it!!
Found the cooking method to produce rubbery chicken, so back to the drawing board I went! 2nd time, I had leftover grilled chicken which I needed to use up and I doubled the cilantro, garlic, jalapeno pepper, stock, tequila, and lime juice which enriched the flavor. Folded in the grilled chicken as the last step and it has now joined the ranks of "favorites" in our household! Thank you Behr!
Our favorite pasta recipe! We do double some of the ingredients: jalapeno, butter, stock, tequila, and lime juice...it makes more sauce and much more flavor. The extra jalapeno does NOT make it too spicy (and I am a WIMP!!). We also cook the pasta in chicken broth instead of water. :) YUMMMM!!
Very similar to CPK. It took a little longer to prepare than I anticipated but it was worth the wait. I marinated chicken in balsamic vinegar instead of soy sauce and also went a little crazy with the peppers. I added one each of green, red, orange and yellow. Delicious.
Well I made a mess with this recipe. After I started preparing it, I realized that my roomate drank the last of the tequila. I used beer instead, and it was still quite good. A wonderfully different meal to add a little kick to your kitchen.
oh my! What a delicious dish! So packed full of flavor, the insides of my mouth tingle just thinking about it! When I read the descriptions I thought it sounded just like the California Pizza Kitchen dish and yup, it is! All I had was red peppers, and I had some of that fresh Butoni brand spinach fettucine, which really gave it a lot of color..I think if I were to use the regular pasta I would definitely use all three colors of bell peppers though. Step 1 takes a little longer than I expected, it took a while to get the sauce reduced to "paste-like consistency" stage. The chicken was already cooked and had to be set aside way before the reduction of the sauce was ready. A little more labor intensive for a late weeknight dinner, but when we finally sat down to it, we agreed it was worth the wait. Next time, I'll make this wonderful dish on a Saturday! Thanks Behr!
very good, like alfredo with a southwest kick... will make again but is rather rich! if it was more low fat i would give it a 5 :)
I know I'm in the minority here but this was sooo BLAND!!! I doubled the lime juice, cilantro, jalapeno and tequila and still sooo bland. Considering how much this cost to make, how time consuming it was and how many dirty dishes it made it was totally not worth it.
This is a wonderful dish. We make this dish at least once every two weeks. Add a little more jalipino and garlic for a little more kick.
EXACTLY what I was hoping for! I bartend for a restaurant in Virginia, and one of the most sought after dishes is what the restaurant calls "Sauteed Filet Mignon Tips in Tequila Lime Sauce". The sauce is called "piquette" in Spanish which means the sauce is made with liquor. This recipe is identical to my restaurants recipe, except for the obvious substitution of chicken for the filet tips. Absolutely delicious. I only used about a half a pound of fettucini with the full amount of sauce, and I felt that it was perfect. Thank you for letting me re-create this dish at home!
Ohhhhh myyyyyy, great recipe! Tastes just like the one at California Pizza Kitchen!! Lovely as is but I made it a few times so got to play around with it a little. Definitely needed more lime (4 limes in total). Did a black pepper rub for the chicken and then marinated it in 2 tablespoons soy sauce, 2 tablespoons tequila, & 2 tablespoons lime juice. Added sliced mushrooms to the dish (in with the bell peppers and onions), used half and half instead of heavy whipping cream, and I like much more veggies in my dish so used a whole red onion, 2 green bell peppers, 1 red pepper and 1 yellow pepper, and 4 tablespoons minced jalapeno peppers (without seeds). Also upped the garlic (I love me a lotta garlic!) to about 4 tablespoons. Didn't find it salty enough for my taste so added like 1 or 2 teaspoons seasoned salt and 2 tablespoons soy sauce to the final product and heated through. FABULOUS DISH, can't get enough!
I followed this recipe almost to a T, and we found it to be extremely bland. It also required a bit of work, so I was diappointed. I did follow one review and made more of the chicken stock/tequila paste. We found it so dull we even added cayenne to try and pump up the flavor.
Awesome! I read all the reviews and cut up the peppers, garlic and onion in the morning. I marinated 3 half chicken breasts in the soy sauce, some lime juice and tequila and broiled them. I sliced them thin and put them on top of the finished dish. I also used campanelle pasta instead of linguini. The results were specatular! I felt like a chef cooking this... the aroma was fantastic. My husband (who hates cilanro) and two year old ate heartily. (Some of you moms know what I mean here - there were no unsolicited compliments -- only clean plates - good enough for me!)
I thought this was very good. As others stated, I seasoned and sauted my chicken first, set it aside and I made everything in one pan. I sauted the garlic, onions, cilantro, jalepeno peppers first. Then added liquids. I didnt add the lime at all. I decided I would just cut a wedge and place it on the side of the plate and squeezed on each bite I took so that I had the fresh lime taste. I added cayenne pepper for more kick. For those complaining of it being bland, you just have to doctor it up to provide more flavor. It was very good
Um... noooo. Although Behr doesn't specifically claim that this is a copycat of the famous chain's version, I had high hopes it would be. To my dismay, this didn't even come close. My experience at the restaurant FAR surpasses what I made tonight. For one, there was WAAAY too much pasta for the amount of sauce this recipe yielded. Even had there been enough sauce, it was very bland and unappetizing. To boot, the amount of prep time involved was no where NEAR worth the end result. After slicing, chopping, mincing, sauteeing, reducing and boilling pasta, I was looking forward to a restaurant-quality dinner and was terribly disappointed that it wasn't. When the craving strikes, I'll just visit my local CPK. Thanks anyways, Behr.
It's definitely not your ordinary pasta. Have an open mind and you'll love it too.
Tasty dish. Very different from the norm. A tiny bit too spicy for my taste but my husband really enjoyed it. Unless you like your food screaming hot I wouldn't add more hot peppers as some reviewers suggested. I cooked the chicken separately, shredded it and added it to the sauce at the very end to warm it. Turned out well. I'll use a little more garlic next time. Did take some time to prepare but worth it.
This meal was a big hit. I thought the jalapeno would make it too spicy for the kids, but it just added the right spice. My picky kids loved it. I will be making this one again. To cut the prep time I used frozen pepper strips from C&W instead of slicing all those peppers. I gave this recipe to some friends and they in return gave it to their friends. This is my favorite.
WOW! I made this tonight and my husband LOVED it! We are spicy food lovers so I added extra jalapeno pepper for an extra kick! The only change I made was I used half & half instead of heavy cream. I would not recommend dried cilantro - use fresh, as it makes a big difference in taste. Will make again soon and might try adding cheddar cheese!
Just like the recipe at Sammy's and Pizza Nova, just cheaper. I will make this again.
This was great! I was very surprised at the end result.. it didn't taste like what I expected it to! Very unique and pleasantly surprising taste. =) The only thing I did differently was broil my chicken and then serve it on top of the noodles, because I was afraid that boiling it in the mixture could dry it out. The reason I gave it 4 stars instead of 5 was just because of the slight problem I had with excess grease because of the butter. At the end it seemed like the cream and the oils from the butter separated and it was a little unappealing. It didn't ruin it for me however, it was still excellent! Also I would just like to add that it only took me about 1 hour from start prep to finish and I was moving pretty slow and not in a hurry. So I disagree with the reviews I read that said it was a lot of work and time consuming. Quite the contrary in my opinion! =)
This dish was unique and flavorful. I followed the recipe with the exception of subbing half & half for the cream. One thing I thought it needed was salt; I added it to the sauce and the pasta water.
Yummy! This is delicious. My husband loved it too. There is a lot of prep involved. The actual cooking time isn't much. I marinated the chicken and soy sauce ahead of time-that's the only change I made. I will definately make this again. This recipe's right up there with cajun chicken pasta. LOVE IT!
Awesome thats all I have to say..... The only thing is how do you get the whipping cream to be thinker mine was just like milk.
I Love this recipe! We recently had it at CAlif. Pizza Kitchen so came home and tried to replicate. We used a jarred Alfredo Sauce but never thought to use the cream, soy sauce or chicken broth. Nice addition. We did add chopped (chunks) of eggplant. Not for everyone but we love it and it added that extra layer of texture. We also added parm cheese because we add it to everything ! Thanks for sharing
Thank you for a fantastic recipe! We loved it and will definitely be making it again. Be sure your pan isn't too hot when you add the broth, lime juice, and tequila. Mine was which resulted in scalding and burning. Easily remedied.
Excellent recipe, but I would consider it as written just to be a good template - it's result is good, but has a lot of "negative space" that you can fill out. I haven't tampered with the ratios of pre-existing ingredients, but after some effort experimenting with this one, I came around to adding sliced bananas and diced ginger root to the paste saute with garlic, jals, ect., and chopped tarragon into the final mixture at the same time you recombine everything else with the cream. The bananas add a lush sweetness and golden-blonde hue and will dissolve to a great degree if not entirely during the cream boil, and the ginger accentuates the zesty/spicy aspect without being too obvious in the mix. I've tried a few different approaches to rounding out the flavor of this dish, and as a big fan of Thai and Indian cooking, these additions have made up my favorite variation so far. Aging my jalapenos to their orange-red blush developed also helped their spiciness prevail through all the cream in the dish and leave a pleasant radiant tingle in the aftertaste.
only changes made was used half and half instead of whipping cream, 1 tbsp. cornstarch to thicken. It was edible but not good tasted to peppery but not spicy...
Family loved this dish. Used homemade fettuccini which was wonderful. Next time, I will use more jalapenos and marinate the chicken in lime juice instead of soy.
I will make this again, but with double the garlic/jalapeno/lime/tequila sauce mixture to the original 1 and 1/2 cups cream. This is because I like lots of sauce! Start reducing the "paste" right away, because it does take quite awhile to boil down. I think it was worth the wait, though-- and it's actually a very straight-forward recipe.
Loved this so much that this is the first time I felt complled to write a review. My suggestions: Chicken- don't overcook the chicken- it does get rubbery fast, and this would also be good with grilled shrimp, The Paste- I would double these ingrdients or maybe do 1 and 1/2 of what the recipe calls need a bit more of a kick (and I don't even like my food really hot!!), Cream- I used Fat Free Half & Half and it was still very good but need to add cornstarch. My boyfriend loved it so much that he cleared his plate two times!
Wow! Wow! Wow! Wow! Wow! Wow! Wow! Wow! Wow! Wow! Wow! Wow! PLEASE follow the recipe as is. Don't assume the first time that you make it that it would be better with this or without that. Do that the second time if you feel the need. Thanks Behr for an AMAZING recipe. Are you a professional chef? I cannot imagine how you came up with the unusual/amazing combination of ingredients. I will try any recipe that you submit. My boyfriend LOVED it. This recipe made me look dang good.I can't wait to cook this for everyone I know.
This was an excellent recipe. I rarely make pasta dishes, and was very pleased with how this one turned out! I took previous reviewers' suggestions and marinated the chicken for about 5 hours in soy sauce, tequila and lime juice. The only suggestion i would make would be to used slightlt more jalapeno, as i did not find it very spicy (however, that could be because the amount of marinade i ended up with was more than the recipe called for, which diluted the jalapeno).
Liked the flavor but the recipe was too time consuming, which I was surprised by. The "paste" took much longer than expected.
This was great! I was able to use fresh jalapenos, cilantro and peppers from my garden. My husband loved it too. He's a spaghetti lover so I substituted thin spaghetti for the fettucine. The only thing I'd like to do different is figure out how to shred raw chicken and add to recipe. I think the texture would have been better than cubed.
LOVE this dish! Followed the recipe except for substituting orange bellpeppers for green. I don't like green. This dish is absolutely delicious! The flavor is so ridiculously amazing! I've made this dish on several occassions and everyone goes back for seconds. . . and thirds!!!!
As a novice chef, this dish is a dream. I totally impressed my boyfriend, but importantly, his roommates! This recipe will be used again, very soon!!!
Great!! Had to leave out all peppers and jalapeno, but I doubled the garlic and lime and it paid off! SO good! A new family favorite!
Made this and got lots of compliments. Very good!!
This recipe has great potential! I just thought it was a bit bland. As recommended by other reviewers, I skipped the soy sauce and sauted the chicken vs. boiling it. Once I figure out how to pump up the heat, I'm sure this will become a regular at our dinner table.
Delicious! I left out the jalapenos and used a low fat cream substitute (low fat cottage cheese and powdered milk, pureed) to cut the fat content. Very tasty.
Good basic recipe, but needs something to give it a little extra kick. I made it according to the recipe this time, but will probably add more tequila and more jalapeno next time along with some cumin, coriander and red pepper.
I really enjoyed this recipe! I almost followed it to a T, but made some minor adjustments. First, I omitted the lime juice. Second, I used a whole yellow pepper & omitted the green not only b/c it was cheaper to do so but also to keep the peppers more mild. Third, I used just 3/4 cup of FF half/half instead of the heavy whipping cream. It didn't need more than that. Suggestion: Don't add cream until the bitter end for better/thicker consistency!
It was just OK to me. Nothing special and a little on the bland side. I won't be making it again.
This was an instant hit at my house. I like bold flavor so I doubled the jalapeno, tequilla, and lime juice, plus tossed in the lime zest just before serving. So Yummy!
My roommate and I made this recipe for some of our guy friends. They begged to take the left-overs home. With two people to do all the work, it goes much quicker!
This was delicious. I wasn't sure I liked it that much the first few bites but it definitely grows on you. It was even better the next day! Randyman says it's a definite keeper.
This was a very tasty dish, but I thought it needed more spice. I would add more jalapenos next time. My chicken dried out, but I wanted the chicken shredded so I baked it first, probably better to follow the recipe. My boyfriend loved it.
Wow, make this. Eat it. everybody wanted 3rds. Just as good as CPK.
Be warned: This recipe is time-consuming and complicated - and there will be lots of dirty dishes to clean up afterwards! But for a very special meal, it's well worth the trouble. The flavors are amazing - every bite discovers a new, suprising nuance. And the smell that fills your house while you're toiling away. Mmmmmm. This is really fine-restaurant quality.
Wow! I must say this was GREAT. I pretty much did everything exactly as said. BUT, I marinated the chicken for about an hour or two in Soy Sauce, lime juice, tequila (about 1 TBSP), and olive oil. Then I grilled it and put it aside. Once I had the sauce simmering (towards the end when I put all things together with the whipping cream) I added the chicken (that I cut into 1 inch pieces) and let it simmer in about 10 minutes. I only used 8oz (1 cup)of heavy whipping cream. And it was perfect!
Excellent dish! My husband said the best allrecipies.com dish yet! He even ate as leftovers the next day. Will definately make this again.
What a surprise! I LOVED this. I didn't have tequila on hand but the recipe turned out great. Very very good! We also added a bit more spice to it but it would have been great even if we didn't.
This recipe was easy to make and very tasty too. My whole family loved it.
Very delicious!! Reminded me of Sammy's Tequila chicken dish. Added more freshly squeezed lime over the entire dish.
This recipe is outstanding. Can't wait to make it again. If the sauce doesn't thicken, try adding some parmesan cheese. Makes it even better.
This dish is worth the wait! I made it last night and both my fiance and I agree that it will become a regular meal in our house. I ate leftovers for lunch today, still yummy!!!
It does not get much better than this. The only bad thing about it is that it is so good you eat way to much! Great for entertaining. It looks pretty and tastes great!
I have had this dish in restaurants, and this recipe is comparable. Very tasty, although leftovers are a little oily. Overall an impressive dish for company or family!
This wasn't too bad, but it wasn't great either! I chopped & prepped the chicken & veggies the day before so it wouldn't take as much time to make. I made exactly as written but use all my peppers instead of just half of them. The sauce was soo runny & sloppy it needed to be a little thicker. It also needed some spicing up it was a tad bland. Wasn't terrible but not worth making again, in my opinion.
YUMMMMMM. Everyone wanted to know what I was cooking for dinner, for the kitchen smells were enticing. I left out the cilantro, and substituted the green pepper with orange pepper. Nice rich flavor, fancy italian restaurant meal feel. After we all had our serving, my teenage daughter asked with hope, "there are leftovers, right?" DELICOUS......Thanks
Wonderful! I made one change. I marinated the chicken in the soy and tequila. I cooked the chicken before my guests arrived. I later cubed the chicken and put in the sauce to reheat. It was a big hit!
i was looking for this recipe after i went out to eat, this recipe is exactly like it, family loved it... great recipe!!
This recipe is incredible! The only thing I do differently is double, sometimes triple the amount of jalepeno, and cook the chicken all the way before adding it to the sauce. This is deffinantly one of my favorite recipes and I will be making it over and over again. Yum!!
I was so excited to make this recipe after reading the rave reviews, but afterwards I was diappointed. It was ok, but I don't think I will ever make it again. It also took a good deal of time to make and required a lot of ingredients.
I think this recipe was great! I was very impressed by the tase. I am surprised by how many people complained about the time it took to prepare! Slice the peppers & cube the chicken while your "paste" is thickening, and boil your noodles while the chicken is cooking. The only suggestion I make is to use a flour/water rue to thicken the sauce, otherwise it will stay thin like cream. Also, I think next time I will use linguini instead of fettuccini.
Love it! Just made it for a house hold of 8 people Everyone loved it, said it's just like the CPK version. Definitely on the make again list. My fiancée said I have to make it for his family when we visit. I went a little lighter on it though, a half cup less of the heavy cream and about two tablespoons less butter, and there was still more than enough sauce.
We loved this. I took the advice of another reviewer, used 1 cup of tequila with the 3 cups chicken stock and reduced down to approx 1.5 cups total. I used 3-4 whole limes for the juice. I just wish the recipe made more sauce, because it was so yummy.
This was a pretty good recipe as described, but when I made it a second time, I marinated the chicken in more lime juice and soy sauce overnight. I was astounded at how flavroful the peppers were in the mix. VERY nice touch...
I made this for several family members when on vacation. Was a bit of time consuming...but worth all of the time. Allow plenty of time. I have been told that I'm a bad cook, and I was able to do this...anyone can! My stepmother also made this, and loved it. She made it for a dinner party.
Sooo Good !! We really enjoyed this dish. We will definatly make this again and again. Next time maybe for company.
This was a great dish! I recommend sticking to the recipe. I wanted to deviate from it because the amounts didn't seem "right" for some reason.. but when I followed the recipe, it was perfect!
Quick & Tasty dish! My BF & SIL always add red pepper flakes to everything I make but didn't for this one! I omitted the cream altogether and served it over basmati rice.
I have made this recipe SO many times, and let me just say it is FABULOUS! I do however use more cilantro, garlic, jalapeno, and peppers than it calls for. I also add a cornstarch mixture to the sauce before serving to thicken it up.
OMG! I am in love. I made this for my best friends Bday dinner cuz we have both been wanting to try it. It was AMAZING! Like beyond amazing. Its not as heavy as you would think, the lime and cilantro kept it feeling really fresh. I marinated the chicken in the soy sauce and some lime juice and diced it up before cooking. I suggest doing all your prep first and start your water boiling for the pasta right away so its ready to go by the time you add the chicken in. We didnt have jalepenos to add so i put in poblanos. tasted the sauce. no heat but tasted amazing but needed something. so i put in about 8-10 dashes of Cholula hot sauce. That was it! Over the top! MAKE THIS TODAY! You wont be sorry!
Yummy. Used red, yellow, and orange bell pepper. Also leftover rotisserie chicken and the whole pint of cream.
With all the flavors I was expecting so much more, especially that cilantro lime paste that came out so tasty! Maybe I will take the advice of another reviewer and double up on it. That paste gave me the hope for a 5 star, alas, didn't have the wow factor here so I gave it a good deserving 3.
This is a wonderful dish--a great alternative to the usual italian cusine using pasta and chicken. Great flavor! We even saved some of the leftover cream sauce and use it the next morning to top off some omelets! Thanks for this fantastic dish Behr Kleine!
Quick and easy. The whole family loves it!
My husband and I made this recipe as written tonight and thought it was delicious. I will make it again but the only thing I would do differently is either eliminate or severely cut back on the soy sauce. It is a very intense flavor and masks all the beautiful flavors of the tequila and lime; by the end it seemed more like teriyaki fettucine than anything to do with tequila. The next time I make it I will let the chicken sit in tequila and lime juice and add some soy sauce in with the cream, but less than a tablespoon for sure. Otherwise this was a stellar dish!
We thought this was fabulous! Couple of slight changes made-- used 1/2 cream and 1/2 milk to replace the 1 1/2 c cream, did not have yellow peppers and used the jalapenos that are in a jar-- 2 tbsp chopped up. We had this dish a couple of days ago and are still talking about how good it was. Even reheats well for a pasta dish. Will keep on top of the recipe stack! Thank you for sharing.
This dish is delicious! However, I did saute the chicken prior to adding to the cream sauce and next time I will add more jalepenos to make it spicy.
The taste of tequila and cilantro was mild - too mild for us. As a result, everything tasted good, but seriously lacked a WOW factor. It was similar to the other 10 or so recipes we have tried with chicken and peppers. I give it 5 stars because, really, I can't find a fault in this dish, but I would expect this different combination to amaze me - unfortunately it didn't.
I made this for pasta cook-off and everybody loved it! It was very tasty and presentable. I will definitely try to make it again.
This was really good. My husband loved it. My kids shyed away from it. Oh well! they don't know what is good.
This dish was excellent! Very tasty. I did marinate the chicken first, then pan grilled it. I then shredded it with a fork before it was finished cooking and added it to the thickened sauce to finish cooking (shredded chicken holds on to more of the sauce than cubed chicken). Also, be sure to allow enough time for the sauce to thicken - otherwise, it will be too thin and soupy. I tried it with one jalapeno and agree that it could use another without being too spicey. This recipe is a keeper!!
followed the recipe exactly. This recipe is a staple in our house now, absolutely wonderful!
This is a really great recipe for entertaining! A lot of work, but very fancy.
