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This is just superb! Exactly my type of dish, the colours were great, and the flavour mmm mmmm. Will be making this again and again and..... =)
This was an easy delicious recipe. The red peppers really added that extra flavor it needs. My husband really enjoyed it and thats what counts most...its a keeper
This was easy to make and everyone enjoyed it. I used a 12 ounce bag of bow tie pasta and we had plenty of pasta in the dish with that amount. The only thing I did different in the directions and that was to add step 7 before number 4. This way it was easier to stir and melt the cream cheese. I was not sure if LuvsCookin intended the cream cheese package to be the 3 oz or 8 oz size but I used the 8 oz size. We salted to our taste at the table. Thanks I'll be making this one again.
This is yummy! I added some pecarino cheese (1/4 cup) and also put the cream cheese in prior to the pasta which did make it easier to incorporate. Thanks for a change of pace for dinner.
Easy and yummy!
I upped the garlic for our taste. Also added some chicken seasoning blend to the raw chicken before cooking- gave it a nice taste. Sauteed the bell peppers before adding the stock and broccoli. I also took the advice of other raters and stirred in the cream cheese before the pasta.
I used philly cooking creme- so it came out runny. I just fixed my substitution by putting a little corn starch in the dish- worked great.
Topped with 3 cheese Italian blend for extra cheesiness.
Great! So easy and healthy! I also used the whole package of lowfat cream cheese and it was good. Next time I will add more chicken and maybe spinach and more garlic for more flavor. Loved it! Thanks!
I added 4 cloves of garlic to mine and wow was this good. Thanks for a great and easy recipe!
I liked the way the vegetables turned out - cooking them in the broth was a new technique (14 oz can). I was told that the red pepper didn't "go." However, I used mostly garden-grown yellow pepper strips which were quite bitter (more like a green pepper). I might keep the red pepper but not substitute another type. I also received comments that there wasn't enough "sauce." A full-blown alfredo sauce would probably have been better. I thought this was a little bland and could have benefitted from additional herbs or spices. The chicken was especially bland. (I do use unsalted butter for cooking.)
My husband really liked this! I thought it was good - but he REALLY liked it so it will become a regular in the house. It was simple and quick to make. I modified as follows: about 12 oz dry wheat pasta - cooked and included as described -- made 4 really large servings. I also used about 4 large cloves of garlic -- 1/2 added to chicken when cooking -- the other half added with the broccoli etc. Also used lower fat cream cheese and didn't miss anything but calories....
This was really great! I'm not generally a huge fan of white sauces but I really liked this. I doubled the recipe and sauted my chicken in olive oil instead of butter. Used vegan cream cheese (milk allergy) and no yolk egg noodles just because I didn't have two pounds of the same pasta on hand. Kids inhaled it, I inhaled it, DH inhaled it...Need I say more? Thanks Lali!