Beef Sauteed With Peas and Onions Joey
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08/07/2006
This is a very rich and creamy pasta recipe that was almost sinful! I tried to simplify the recipe as a few other reviewers take washed and just use one sautee pan. Offset, I pounded out my chicken breasts to brand them all fifty-fifty thickness then I dipped them in seasoned flour (smoked paprika, salt and pepper)and cooked them in a mixture of olive oil and butter until cooked through (almost five minutes a side). I removed the chicken and added the garlic and about 1 1/2 cups craven broth to deglaze the pan. I and then added my chopped up sundried tomatoes and allow them cook until tender. And so I added 2 cups of cream and about ane cup of freshly grated parm cheese. I allow this melt for most 8 mins and then added my chicken which I had sliced into three pieces each and let the chicken heat back up in the sauce and added the basil. This was soooo good - like a meal at a restaurant!
04/23/2008
This will be added to my list of eating house quality dishes. The sauce is creamy and velvety succulent and the whole dish makes for a beautiful presentation on the plate. I used two chicken breasts (for the ii of us) but kept the amounts of the rest of the ingredients the same. I added white wine to the sauce, which must be reduced a skilful long time to get the thick, rich consistency I was subsequently. Later sauteeing the chicken breasts I sauteed shallots and fresh mushrooms, then added them to the sauce. I served this with whole wheat fettucine and roasted asparagus. We really enjoyed this, however, when I make this once more I will stick with doubling the sauce, but keep the amount of tomatoes the same, as the corporeality of tomatoes meant for four breasts was a chip much for two.
05/25/2007
Uncomplicated and Delicious! I started all 3 pots at the same time and I am glad I did because everything finished at the same time. Although I was hesitant of the corporeality of sauce based on previous reviewers I made the recipe as stated. I found the corporeality of sauce to be perfect for the meal. My personal opinion is doubling information technology would make too much - overwhelming the dish. I did brand modest changes based on personal taste and what I had on hand. I seasoned my craven with salt, pepper and poultry seasoning after pounding it sparse. I'one thousand glad I pounded it down - it took longer to melt then the recipe states. When cooking the chicken I used about i-i/ii tbsp oil from the sun stale tomatoes for added flavor with the other one/2 tbsp of olive oil. I fabricated everything else as stated except used 1-1/two tsp of dried basil because I didn't have fresh on manus. Watch your sauce and don't cook it on a high rut information technology will reduce speedily and you don't want to have the problem other reviewers had with too lilliputian sauce. Also you don't desire the sauce to thicken a whole lot which may be causing the complaint of lack of sauce...Every bit the recipe indicates yous want information technology to be able to glaze a back of a spoon. It'south not an alfredo sauce so you lot don't need that texture. Anyways...My whole family enjoyed dinner even my picky eaters. Next time I may cook the chicken in the sauce after browning for some added flavor simply it is perfect as stated. Thank you for the recipe it will definitely exist a echo in our home.
01/03/2005
yum Yum YUM! I usually never leave reviews, but this recipe was too EXCELLENT to non post something. I tasted a spoonful and I was surprised at how practiced information technology was! My brother said it was meliorate than something you lot would order in a restaurant. Next fourth dimension, I would double the sauce recipe and apply two cups of heavy cream and an entire can of chicken broth (14 oz), which makes information technology easier to employ up all the ingredients. I likewise followed other suggestions and added chopped portabello mushrooms and a little white wine with the sundried tomatoes (the kind packed in oil--this gave the sauce a wonderful flavor). I added about a spoonful of cornstarch to thicken the sauce up a fiddling. I used olive oil instead of the butter and vegetable oil. I cut the chicken into pieces earlier cooking, and added the broth directly to the craven instead of putting it aside. Finally, I added most 1/three loving cup parmesan cheese with the basil. I made it with bowtie pasta..I think it goes better with shorter pasta instead of strand pasta. YUM...i'chiliad gonna make information technology again tomorrow!
01/06/2006
Oh My God!!! SOOOOOO good! This was absolutely incredible and not difficult at all. I know other reviewers thought information technology messed upwardly too many pots, however, I kept the craven in the pan and added the sauce to that to permit information technology blot the flavors and saved myself an extra plate and pot by doing and then. Information technology's TOTALLY worth the muddied dishes. My hubby and I were fighting over today's leftovers. I added mushrooms and I used one/2 and i/2 rather than the heavy foam (to save on fatty and calories) and information technology was still AMAZING! This will be a regular in my house. Thanks for the slap-up recipe!!!
01/09/2009
This is a very good recipe. I cannot empathise why then many feel the demand to alter/add other ingredients. Why not submit your own recipe.
09/23/2005
This was and then proficient I was inspired to write a review. This recipe tastes even better the next day. Adjacent time I brand this I will make the sauce the day before. I also reccomend putting a lilliputian fleck of cream aside and mix with a little cornstarch to thicken the sauce a bit. This was fantastic and probably one of the best recipes I've tried on here so far.
04/13/2002
This was a dandy recipe but I did do some changes. I doubled it and then that I could accept sauce for a xvi ounce box of pasta, and instead of using sun-dried tomatoes, I used Knorr's sundried tomatoes and pesto mix-Information technology was fabulous! I cooked the chicken with the craven broth and then I put it in the sauce instead of placing it on top.
02/16/2005
I usually don't post reviews, but I fabricated this for my bf and he said "Requite this the best review yous tin! Or amend!" It was but amazing! I did however make a few changes though. When I was making the sauce, I added some chopped up mushroom and onion. I also added about ane/4 cup milk to information technology as well, just to make a little actress sauce. Turned out great!!!
07/13/2010
I have been making this for several years and my hubby who is extremely picky decided that he wants this to be his final meal! I have modified this to make it even easier and quicker. I start by cubing the chicken seasoning information technology with salt and pepper and then browning information technology in some olive oil in a deep skillet. Once chocolate-brown I add together the garlic letting it toast, and so add the sundried tomatoes and chicken goop. Once its humid I turn it down to low and let it simmer 5-x minutes, then add the cream. I usually starting time boiling the water for the pasta at this time, and I use bowtie pasta. By the time the pasta is washed the sauce is thick. I throw it all together and mix in some parmasean cheese.
08/30/2011
OHHH MY GOODNESS.. this is a restaurant worthy meal. I took the proffer to make this in 1 skillet using chicken tenders. I did dredge them in flour seasoned with cajun blackening, onion powder, garlic pulverization and table salt. I fried those in the butter and olive oil but until done and browned. I removed from the pan and added a very modest, finely diced onion with the minced garlic and let that saute for a couple minutes and then added the chopped sun-dried tomatoes and added the whole cup of chicken broth. Brought to a eddy and let simmer for about 10 minutes, added the cream and the basil and let simmer for about 5-eight minutes. I sliced the tenders on the diagonal and added right into the sauce. It's truly ane of those recipes that feels like you are eating in a five star eating house.. hence the five star review!!
01/09/2009
This was wonderful. My entire family unit (picky eaters included) ate information technology up and raved about the sauce. I agree with other reviewers that the sequence of preparation is awkward. I cooked the chicken first (seasoned, dredged in flour, then sauteed it in butter & olive oil). Took the chicken out and kept it warm on a plate covered with foil. So, I fabricated the sauce in the same pan while starting the pasta. I doubled the sauce recipe considering some of us like our pasta to be drowning in sauce : ) The additions/changes I made were: two teaspoons of flour added in with the broth to thicken it a bit (just preference, non necessary); nigh a 1/iii C. of white wine; and I used one-half & half instead of heavy cream. Very, very good. Thanks for sharing this recipe!
01/10/2009
My family loved this recipe!! I added a splash of white cooking wine to the pan drippings and broth before adding to the cream sauce, just because a friend recommended. I ALWAYS butterfly my chicken breasts and soak in 4C water with 1/4C salt and 1/4 sugar for 15-twenty minutes in fridge before cooking. A trick I learned from America's Examination Kitchen. Makes MOIST sparse chicken breasts!!!
07/25/2011
This is and then good! I would charge per unit 4.v if I could, but felt iv was non enough, and then I "rounded up" to v. Agreed with other reviewers that a trivial red pepper bit and mushrooms would make this dish perfect. Def a keeper! I took others advise and prepared sauce/craven in 1 dish. One last thought - I wish I would accept pounded my filets to 1/2" thickness. I'll try that next time.
02/19/2014
Followed the recipe EXACTLY as written. No additions...no deletions...no "I made the following 112 changes and give information technology five stars" nonsense...This recipe was fast, easy, and soooo delicious. Information technology has definitely made the regular rotation in our household. BTW My 18 year-sometime son made information technology for his friends and they at present think he is a Not bad cook. 'Nuff said!
08/01/2011
Tasty! I used a pint of grape tomatoes and a pint of babe yellow tomatoes and roasted them for 4 hrs on 245 degrees. I as well threw in a few baby onions and whole garlic cloves. I pounded the chicken down, and we love spice and then nosotros put some crushed red pepper flakes on top too every bit some good parmesan. Everyone loved information technology!
08/17/2011
Truly eating house quality!!! I took others advice and doubled the sauce and served it over pappardelle pasta, and WOW the presentation of this dish matched the taste too! I made everything in one pan, minus cooking the pasta. I did glaze and season the craven with 1 tsp smoked paprika, a heavy pinch of salt, fresh ground pepper, and flour mixed together. Definitely a keeper!!!
10/22/2010
Fabricated every bit directed with chicken breast tenderloins. Delicious! Simply don't reduce the sauce likewise much. Should exist a sparse creamy sauce. YUM!
07/26/2011
This is a very exquisite dish. A wonderful different fashion to prepare a chicken and pasta dish. Information technology is certainly eatery quality. This would be a superb "company for dinner" dish. Great presentation, gustatory modality divine and anybody loved it! Information technology doesn't get much meliorate than that.
01/10/2012
ok, chicken a bit dry. zip special
09/07/2011
Very tasty! I did what i reviewer did and used one-half and half...just want to warn others Non to utilize fat gratuitous half and half! Next time I volition use the regular half and half...trying to cut down fat but the fat free wouldn't really let it to thicken very much. The sense of taste of the sauce is amazing though! Volition make over again!
07/24/2011
Simple and yummy! This recipe is pretty simple to make, yet looks and tastes like a dish from a fine dining Italian eating place! I unremarkably don't write reviews, but I had to for this tasty recipe. Instead of heavy whipping cream, I used regular whipping foam to cut downwards on the fat and used corn starch to thicken the sauce. I likewise used canned diced tomatoes instead of sun-dried ones and just drained the juices. I besides used a picayune more garlic and more basil. YUM!
x/27/2005
This was absolutely fantastic. As another reviewer suggested, I used sun-dried tomatoes packed in oil and used the oil to cook the chicken. Had nifty results! This is really a restaurant quality dish. It was adept the next twenty-four hours as well.
04/08/2004
This is past far the best recipe I have tried from allrecipes! This recipe is DEFFINATELY a keeper! Great for when visitor is over - it is resturaunt quality. I have made it a few times, and anybody who has tried is LOVES it! I have tried a couple of dissimilar sun-dried tomato plant foam sauce recipes and this is manner amend than any of the other ones. The merely caveat is that you lot NEED to double the sauce. Equally written it is a fleck bland considering the pasta soaks up the sauce and you don't have enough to season the chicken and really gustation the sauce; but if yous double it, it's fantabulous. I accept made this with both dry tomatoes and the ones packed in oil (with the oil drained) - the flavor is the aforementioned, it's just easier to cut the tomatoes if they are the ones packed in oil. Also, if you don't have fresh basil, it'due south too good with ane tbls of dried basil. Finally, to get in a little healthier when it'southward not for a special occasion, I substitute one-half the cream for half-and-half
06/16/2010
Instead of 1 loving cup of heavy cream I did 1/2 cup of cream and 1/2 loving cup of white wine. I also added mushrooms when I had them handy. Everyone loves this dish. So simple and versatile. Thank y'all for sharing!
02/nineteen/2008
Excellent recipe! I pounded out the craven, seasoned with salt and pepper, floured it, and fried it for but a few minutes. Put the chicken and the sauce in the oven for nearly a half hour and it was moist and delicious! Thanks!!
10/14/2011
I love chicken and love pasta, and then this seemed like the perfect recipe to me. Very easy to make, but in all honestly even with much table salt and pepper I found it very bland. I used my ain basil from the garden. Not sure if I will brand this again, if I do it will exist with some changed to enhance the flavors...
05/ten/2007
I rated this recipe previously, but decided to give it another shot using jarred sundried tomatoes packed in olive oil. What an ENORMOUS deviation this fabricated! I rinsed the tomatoes nether hot h2o (to reduce the fat a niggling) before dicing, and the sauce was a perfect, yummy pinkish color with a whole lot more flavor and much more appealing than the dark/brownish color the dried tomatoes plow my sauce the first fourth dimension. Also, I think pounding the chicken earlier cooking makes for a nicer, more than tender chicken (cooks faster, likewise!). I added a scattering of fincely diced shallots to the garlic before sauteeing, topped each serving with crumbled feta (wonderful with the sauce!), and we used angel hair for the pasta. Definitely a keeper and most definitely i to print guests - mine couldn't get enough!! Thank you so much again!
08/21/2005
This was a skillful recipe but I did not see the need to use 2 pots to prepare it. I cooked the chicken first and then I browned the garlic and added the broth and the residual. Information technology worked out just fine that way.
11/25/2005
so perfect. i added green onions for color, and i used a combo of half and half and milk. i didnt have any fresh basil on hand, and so i seasoned the chicken breast with garlic pulverization, onion powder, basil and salt and pepper and allow it sit for 45 mintues while i prepared the other ingredients. that gave the craven such proficient flavor. also, i omitted the pasta completely and served every bit an open faced sandwich, with crumbled bacon on top. yummmmy!
09/30/2002
Chicken had no flavor, I may try to cook in the sauce next time. The sauce itself was divine!
03/12/2011
One of the best chicken recipes I've ever tried. It was easy and SO tasty. I dipped my chicken in milk then lightly breaded them before frying. Information technology made for a nice texture and the craven held the sauce well when it was served. One other change I made was that I added some white vino to the chicken broth when deglazing the pan and that added a wonderful dimension to the flavour. I will be serving this to guest again and again!
11/05/2005
It might not be much to look at but information technology's full of intense flavors. I used full-fat milk to cut down some fat and it still tasted proficient.
10/21/2005
Oh... this is good. I added a fleck more foam than called for so the sauce was runny at commencement. Subsequently the pasta was drained, I put it back in the warm pot forth with the sauce. Heated over low for a infinitesimal thickened it right upwards. Tastes just like the dish served at Macaroni Grill -- with the exception of mushrooms, which I suppose could be added. Cheers for a tasty recipe!
01/06/2009
My favorite chicken recipe to date! Doubling the sauce is a must, only considering it is absolutely yummy! I followed the recipe exactly (except to double the sauce) and I thought information technology was PERFECT! Thank you for sharing!!!!
08/10/2007
This recipe was fantastic. My husband normally hates tomatoes, but with the sundried flavor, he couldn't stop talking about how expert it was throughout the whole meal! Nice change from regular sauce. Quick and easy also. I used the sundried tomatoes in oil and rinsed them outset to cut fat. I also then used half and half and similar others said added a teaspoon or two of cornstarch to thicken it. I had no problems getting information technology to the right consistency. Cooked everything in three pots all at once and it was finished in perfect timing.
02/xiv/2014
I made this recipe with a few modest variations and my family unit absolutely loved it, even my dad who is arguably the pickiest person when it comes to trying new foods. Ane was I used double the noodles and double the chicken (same corporeality of sauce). This made information technology come out with the sauce stretched farther, but more than of a Mediterranean-style dish. 2, I chopped fresh thyme with the basil, at an even amount because I love thyme. Lastly, I threw a splash of red vino (around 2oz) in while I was sauteeing the craven and information technology made the chicken melt in your mouth. I don't commonly melt any item dish twice, but this 1 will definitely exist cooked again very presently.
08/31/2011
I didn't change a matter except for making it all in i pan. Browned the chicken so added the garlic and sundried tomatoes. It was wonderful!
01/27/2008
Pound the chicken for even thickness, flavour, and cook on the grill. Sauce: Double the garlic and sun dried tomatoes. Use olive oil instead of butter and vegetable oil. Use 1 cup fat free half and half as well every bit 1 ane/2 cup lowfat milk instead of the heavy cream. Apply a mixture of 1 cup olive juice and ane cup chicken broth. Add 1 1/2 tablespoon of corn starch to thicken the sauce. Employ one tablespoon of stale basil. Splendid robust sauce!!!
01/05/2009
I chose this recipe because I had a carton of cream to employ and a family unit pack of chicken breasts. What a perfect recipe this was to attempt! This was definitely a tasty dish. You won't become by with only one or ii muddied pans - information technology produces a lot of dirty dishes! Earlier I made this recipe, I checked out the other reviews and took notes. Y'all MUST make a double recipe of the sauce. The sauce would be enough for maybe just the chicken past itself but if you serve the noodles underneath the chicken, more sauce is needed. I agree with others that the sauce DOES need to be thickened. I followed a couple of suggestions - I added two big handfuls of parmesean cheese - plus I used cornstarch to thicken it. Both worked wonderfully. I also added some mushrooms to the sauce when I added the sundried tomatoes. I might think of cutting back on the sundried tomatoes adjacent time. Although they do contribute delicious flavor to the dish, there are just a bit too many of them. I liked some other reviewers proffer about using fresh tomatoes merely instead of putting them into the sauce, I sprinkled some chopped tomatoes on top of my craven & pasta afterward I plated it. Yummy! This is a dish that the whole family volition enjoy. It's like an alfredo sauce with a chip of spice added. I recommend it.
01/01/2007
This was excellent! I made it for company with all rave reviews. It seemed to take a bit of piece of work, but it was well worth it. I did cut the craven up and cook information technology with oil and garlic earlier adding it to the sauce, to which I added portabellas and white wine (in place of some of the chicken broth), as some reviews wisely suggested! I also used penne pasta, tossed it all together and topped information technology with parmesan only before serving. Wonderful!
02/19/2014
My family thought this was delicious and I idea it was very piece of cake to prepare. I didn't have sun dried tomatoes so just used fresh Romas, which perhaps took away from some of the flavor, merely the sauce was still delicious. I added a little Parmesan just because I like it, and I used bow necktie pasta as another reviewer suggested.
03/22/2003
Skillful for a nice romantic repast with hubby or significant other. My kids were non big fans fifty-fifty when I left out the sundried tomatoes. Just I felt similar I was dining on a eating place way dish! You may want to double the sauce if you want your pasta to be completely covered. :)
02/23/2014
This was a super striking with guests I had over. I saw in the reviews where it was referenced as "restaurant quality" and funny enough, my guests used that exact term. I added diced fresh white mushrooms, doubled the sauce ingredients, and added a couple of teaspoons of cornstarch to thicken. This was a smashing recipe I'll employ over again and again with guests.
01/02/2003
I idea this dish was succulent! I added mushrooms like the other reviews suggested and used a little less butter. I likewise dipped the chicken in egg white and then in Italian Bread Crumbs w/ garlic salt before pan frying the chicken. The breaded craven added a little zip to the dish which my family loved. I also ended up adding ii tbsp of flour to thicken the sauce. Great recipe!!
02/14/2012
I decided to brand this, but decided to skip the fettuccini to salvage a few calories, although that would have been wonderful. Since I wasn't going to use the pasta, I didn't double the sauce as many other reviewers did. For the chicken broth, I used half broth and half white wine. I fabricated the sauce ahead of time and simmered it for ten minutes. I got impatient and decided to add a corn starch/water slurry to thicken information technology, which worked very well. I salted and peppered the chicken so dredged it in a petty flour before cooking. When plating, I put the sauce on the plate and topped it with the craven. Succulent! We loved it, which ways information technology will definitely be repeated!
11/08/2005
I made this dish exactly as the recipe instructed except that I substituted penne pasta for the fettucini. It was Absolutely Succulent - "eating house quality," as several other reviewers have said. I made information technology on a regular weeknight only plan to double it and use it for my next dinner political party. Hats off to Holly for submitting this prize!
03/23/2001
This was succulent. I used 1/two cup milk and 1/ii loving cup foam to reduce some of the fat and it turned out corking.
02/18/2014
I just made this recipe and since I couldn't observe sun stale tomatoes, I put petite diced can tomatoes only squeezed all the juice well. Information technology came out really good and my husband (very picky eater) really liked it :)
08/22/2013
Prepared today and the just change I fabricated was to add some Italian Seasoning to the chicken before cooking information technology. This is a keeper....great tasting sauce, we loved it
06/30/2011
this turned out so great! it did take me a trivial longer to cook then posted, but it was then worth information technology. i personaly like a lot of sauce, so i double it, but the recomended coats all the noodles only fine.
12/08/2008
Very skillful and very piece of cake! Seasoned with a little oregano. Put sliced mushrooms in at same betoken every bit the sundried tomatoes. Used nondairy pareve creamer instead of heavy cream.
x/28/2002
This dish is one of the all-time things I take always put in my oral fissure!!! I can't believe it came from my kitchen. The just thing I did different was to double the sauce-I like my pasta juicy. My ane, 3, and v yr olds loved the pasta and chicken as well - minus the tomatoes, but that is ok, the more for my married man and I!!
12/06/2010
We loved this recipe. I would double the sauce next fourth dimension. There were only ii of us and we finished the sauce but had chicken and noodles left. I strongly recommend excavation into this recipe!!
10/24/2005
This was very flavorful! I added more than chicken broth and cream to arrive extra saucy. I used a teaspoon of cornstarch to thicken up the sauce and added some fresh mushrooms and some capers for that extra zing. Bowtie pasta and buttery garlic staff of life went perfectly with this dish... I can't await to taste the leftovers!
01/02/2009
WOW! First-class!!! Get ready to over-eat. I didn't have fresh basil so I used stale instead and it was still wonderful (fresh basil would be fabulous). I used fresh chicken stock and oil-packed dominicus dried tomatoes. Practise we really intendance about adding the extra oil when we're already cooking with heavy cream? So since I was in the fattening mood, I as well added fresh grated parmesean cheese to the sauce to thicken it a bit and information technology was AWESOME. Next fourth dimension I'll double this and have left overs. This was really, Really practiced, and my hubby, who hates flossy sauces, loved information technology. Cheers for the recipe.
11/11/2005
I've been a member for 2 years, and this is my first review.. this dish is so Crawly, I couldn't resist. I accept made information technology multiple times and am planning to go far again next calendar week for guests. I added mushrooms, and greenish onions and also doubled the sauce. One of my favorite recipes!!
05/25/2012
This was a total hit. Everyone loved this. It was creamy and fresh tasting. The sauce was amazing. Adjacent fourth dimension I simply need to recollect to put the pot of water on showtime. Having that equally the 3rd pace of the recipe is kind of out of gild for me, as I did not read this through all the way once again before starting, so I had to have the chicken and sauce off the stove to get the noodles cooked. I'thousand too going to cut down on the corporeality of tomatoes, as there were just too many for us. They got picked out and left on the plate. All in all, it was a swell recipe.
03/12/2009
I was non happy with the gustatory modality of this. I won't knock information technology, I just won't be making information technology again. I was actually disappointed as all the ingredients sounded nifty...they just did not pull together well for me.
10/20/2002
YUM YUM!!! This recipe was exactly what I was looking for, just like the Pasta Milano at Macaroni Grill. Information technology was admittedly divine! Side by side time I will brand more sauce (with more than garlic!) and mayhap use less chicken. This is now one of my favorite recipes. Thanks Holly!
02/27/2011
This was quite good. I didn't have fresh basil this time of yr, then I used dried. I added fresh Parmesan at the table. Iused half and half considering that was all I had and it was fine. At the end I needed to thicken the sauce a chip with a modest shake of Wondra. I would similar to double the sauce next time as it wasn't enough to coat all the pasta. Of course I didn't read other reviews until Later on I made information technology, or I would have known nigh the sauce. I should add, I outset cooked the chicken in the pan, and then removed it. Cooked the sauce in that pan. This reminded me of a really rich dish from Olive Garden!
06/05/2007
If I could give this recipe 50 stars, I would!!! FANTASTIC dish. I recommend using the sun-dried tomatoes in oil in a jar, then use that oil to saute the garlic, onions, and mushrooms (additions added past me). Use one pan and melt the chicken in the sauce as it is reducing. You absolutely must double this recipe in order to have plenty. I also added capers about the end and that was great. Wonderful, tasty, and very gourmet!
05/xix/2014
My fiance and I loved information technology! Followed the recipe to the "T" and I would like to brand some recommendations: employ the best sun-dried tomatoes you can discover (mine had a foreign tangy flavor that eventually cooked out)and brand double the sauce if using garlic bread (information technology deliciously mops upwardly the leftovers!)
08/07/2011
I followed the recipe for the most function. i inverse the serving size to 6 and I doubled the sauce (but didn't double the cinnamon). It was actually good only information technology needed more sauce. Next time I'll triple the sauce. I also used 4 total chicken chest, used an extra clove of garlic and a full box of fettucini. Would definitely make once again.
03/31/2014
Meh. For all that butter and foam it actually was boring. I was able to rescue it with a bunch of table salt and pepper when served along with a lot of onion powder, garlic powder and oregano. Then I doused it in Chardonnay. Then information technology was very enjoyable. If I had some Parmesan on mitt that probably would take been good. Ditto for some artichoke hearts.
02/27/2014
This was ok. Not something I would need to brand again. I did non care for the flavour.
05/14/2006
Fantastic recipe! Me and my brother made this today for Mother'due south Day - we followed the recommendations to double the sauce (do it, you'll need information technology), as well as the suggestions to add some mushrooms and cornstarch to thicken the sauce. Information technology worked out fantastically...my mom loved it (and she, being very much into cooking and having taught cooking lessons before, is pretty picky about food) and my brother and I both thought it was great as well. The only affair I would warn people about is be careful when seasoning the chicken with salt and pepper - we added a piffling also much salt to the chicken and the entire dish ended up being slightly too salty simply if you're but conscientious with that, it should turn out perfect. Recommended and I am bookmarking this recipe for future employ!
08/17/2010
This recipe was awesome! I fabricated it for the first time for visitor (luckily it came out skilful lol) and everyone loved information technology! I agree with another reviews...next time i will melt the chicken starting time, and so remove and do the sauce in the aforementioned pan then add together the chicken towards the terminate. I would also double the sauce because it was soooo good! I also omitted the salt which I'yard glad I did for this dish was salty plenty (from the craven stock) for my sense of taste. Absolutely astonishing!
06/21/2011
Just made this for dinner this night. We LOVED it! I sliced the chicken before cooking, simply considering it says to piece information technology later on anyhow. We love garlic then when I salted and pepperd the craven I also added some garlic pulverisation. I cooked the chicken with half a sliced onion (just considering we had some to employ). I also doubled the minced garlic for the sauce. Fabricated this with "Great Garlic Bread" from this site. Definitely volition make again!
03/29/2006
My brother (and he'southward stingy with praise! :) ) actually complimented me for this dish. So, hither are the only changes I made to the recipe to arrive 5-star: Double the sauce; if you love sun-dried tomatoes like I do, feel free to add 1/4 or more extra like I did (actress on the garlic, too); cut the craven into strips or chunks prior to cooking them to brand things easier; finally, toss in sliced mushrooms into the sauce before you lot add together in the pan juice/broth mix so that the mushrooms take time to soften. I ended upwardly mixing the chicken in the sauce and adding all of information technology to the pasta. This is and so good!
05/13/2011
I make this recipe at to the lowest degree every 2 weeks. Every bit per some suggestions, for my husband I bread my chicken with flour, table salt, pepper and paprika and fry it up. The sauce alone is great. I substitute fat-free one-half-northward-half for the cream. I'll add a scrap of cornstarch whisked with the half-due north-half or a couple of tablespoons of cream to thicken. **If y'all effort with the fat-costless half-north-half, be warned, the sauce "breaks" hands. I have to slowly bring it to a simmer and watch it carefully. If it comes to a hard-boil, the sauce volition commencement to carve up. The best method I have constitute is to break the sauce to a simmer, add in the thickening agent (foam or cornstarch slurry) and stir gently. One time it starts to thicken, I add in fresh shredded parmesean. It is more than labor-intensive, just worth it to avert an entire loving cup of foam.
06/19/2001
I threw in some spinach that I quickly sauted with the chicken. Delicious! This repast is completed with some crusty staff of life and a fresh greenish salad.
06/20/2011
I tried this recipe for the showtime time and information technology was good. My hubby loved it! I thought the sauce was not plenty so next fourth dimension, I volition definitely double the sauce next fourth dimension.
09/16/2010
If I could requite this dish more than stars it would be a 10! This recipe is then easy and and so succulent. I have made information technology several times now and follow the recipe exactly as written. Then fabulous. This is definitely i of those recipes that volition wow your guests.
07/27/2011
Lamentable Marbalet, merely I cannot rate this with more than than 1 star. Either I did something wrong or this recipe failed to say how salty sun stale tomatoes are. Thank God I did not add together any additional common salt. I followed this recipe to a tee and it was similar eating a salt shaker. Even my married man who is not too picky couldn't consume information technology. I ended up picking out the tomatoes and tossing them. Let's kiss $4.00 good day!! Can someone delight tell me if the due south/d tomatoes are supposed to be rinsed first?
07/08/2003
This is the best recipe EVER, simply I reserve it for special occasions only. Likewise, I started adding near 1/two cup of parmesan cheese, which is great! Tastes like chicken alfredo with sundried tomatoes in it!
08/17/2004
A truly, truly delicious recipe. DH rated it a keeper later on only i seize with teeth. I remember I am going to brand the sauce once more this evening - even my picky kids liked information technology (they never swallow anything they don't recognize, ie sundried tomatoes) Fabricated it exactly as the recipe states and I don't think it needs whatsoever tinkering at all! Thanks, Holly, for the wonderful recipe!
10/28/2010
Tasted horrible, follwed the recipe to a T and I did not care for it.
06/twenty/2007
This is what I have been looking for--an piece of cake Pasta Milano from Macaroni Grill! Omitted craven completely. Added peas for colour. Didn't have heavy foam, so substituted whole milk (+ 1 T. Cornstarch). Delicious!
02/xviii/2011
zero special most this recipe. it was good, be non exceptional.
07/21/2011
LOVE, Love, LOVE this recipe! Like others I put in only a bit of crucshed carmine pepper to give it a boot. My kids and husband LOVE it.
05/20/2005
incredible eatery-similar qualities! I did add together mushrooms to the recipe and doubled the sauce recipe like other people said to practice. well worth the fourth dimension and clean upward!
03/05/2014
I love this recipe, and then easy and so skilful. My husband doesn't like dominicus dried tomatoes but he licked the plate make clean. I followed the recipe exactly, no changes or additions needed. Will brand again.
06/01/2012
This was very good. I made a half-batch which worked out fine except needing to use almost the entire amount of broth to keep the liquid content high enough. Very good dish. Add a vegetable and breadsticks, and you've got yourself a repast!
02/28/2014
Delicious! Definitely calculation this to my list of fave dishes to prepare!
07/27/2011
Made this for my daughters hymeneals and got RAVE reviews!!!! Merely thing I changed was to make dbl the corporeality of sauce, because information technology is soooooo yummy! I fabricated information technology the night before, due to the fact that I was going to be so busy the day of the wedding, and reheated it in oven @ 300 degrees. It tasted GREAT, really the sauce and craven were even better...just don't over melt chicken the night before!
04/12/2009
This is my fav Dominicus Dried Tomato plant recipe. I'll start by saying that. The caveat is I don't accept any others. That's my issue more than an indictment confronting SDT's. That said, I also modify the recipe each time I melt it based on what I take. I use a combination of Fat Gratuitous 1/2&1/2 and regular 1/2&1/two plus a piddling Corn Starch to reduce the FAT calories and provide a thickened sauce. Today I used Asparagus, Onion, and some Cabbage I had on hand. I also used dried Basil in lieu of going to the grocery store. I as well put dried Basil with some pepper and a little table salt on the craven when I cooked it. Mostly, the SDT'south provide plenty salt for the recipe. I ever employ whatever pasta I accept on mitt…doubling it to 16 Oz to become with extra broth and reduced fat "Cream sauce". Point is: utilise what you have, add actress vegetables, dice the chicken like I did etc…It's a swell foundation or stand lone recipe.
01/09/2011
This has been sitting in my recipe box for two years. Wish I had made it earlier. I took anybody's advice and doubled the sauce since I like a lot of sauce. Information technology didn't thicken as much as I would've liked though. Sauce probably could use a little salt, but that is a personel choice.
06/26/2005
This was a smashing meal, everyone loved information technology and even wanted to see the recipe. The sauce for me was not runny but yous definatly have to allow it boil for a long time to become it thickened (that could be due to my substitutions!). I followed some of the others recommendations. I doubled the sauce (It could have fifty-fifty used more). I used one % milk (2 cups) and two tsp of cornstarch instead of heavy cream. Plus I did not accept sundried tomatoes in the business firm so, I cutting up tomatoes (iii roma) and cooked them in the oven for 20 minutes (I checked them every 5 minutes and mixed them around). Plus, I added fresh mushrooms, fresh spinach, and scallions to it (cooked seperatly after the chicken and then added it to the craven). My married man loved it and wants me to added it every bit a regular dish. Next time I make information technology I will add a trivial wine to the sauce and parmasan cheese.
12/21/2006
All I tin say is WOW!! This was delicious. My husband is very picky and there are many things that I may like that he still won't. He really liked this and said to mark it as a keeper. He later added this was A+. Adjacent time we will make with scallops, shrimp, and crab. Definitely double the sauce. I added white wine and a little dried parsley. It was fabulous. I followed the advice of a reviewer and fried the craven in the oil from the tomatoes. I think this added a lot of flavor. Thanks again for a recipe I will make once again and once again.
05/24/2011
this was so darn good! i cooked the chicken first then started the sauce and pasta. i used sundried tomatoes in oil and added freshly grated parmesan. side by side time i remember i volition effort grilling to chicken. tasted like it was from an italian restaurant. i am not someone who looks forward to eating leftovers but i tin can't wait to eat this for lunch! :) thank you for such a swell recipe.
02/13/2003
Pasta Milano is the only thing I ever go at Macaroni Grill. I honey it, so I was and so happy to find this recipe. I made it last night, and it its exactly the same stuff. One note, though--I used dry out basil instead of fresh, and so I think mine suffered a piddling for that. I would reccommend taking the time/coin to get fresh. Merely I was really happy with this.
09/08/2014
This was a little rich for my taste. Be careful not to cook the sauce for too long, it reduces down rather quickly.
11/01/2005
Corking dish! Hubby told me to put this one on the "keeper" list for sure! I followed the recipe as written except for a couple of things. I used fat costless one-half-n-half instead of cream, and I sauteed some sliced mushrooms and added them to the foam mixture. I also thickened the mixture using about 1/2 tsp. of corn starch in just a bit of water. I sliced the craven breast and layed it atop the noodles, and spooned on the sauce. Information technology was beautiful and fabricated the house odour smashing! Served it with warm French bread. Really eating place quality -- thanks for this one!
02/04/2011
Fabulous recipe! I had a guest over for dinner and I wanted to make something yummy and different. The sun-dried tomatoes made this dish a 10 for me! I was wondered there wouldn't be plenty sauce but it was only right. I received many compliments and everyone loved information technology very much. Paired information technology with the recommended chardonnay and a side salad consisting of spinach leaves, tomatoes, cucumbers and mushrooms with dressing of choice. An splendid meal!
08/07/2001
Hooray! I've finally establish the recipe for my favorite dish,"Pasta Milano", from The Macaroni Grill. The merely thing I did to make information technology exactly the aforementioned every bit the eating place dish was to add together some sliced mushrooms,slice the chicken thinly, and toss everything with farfalle noodles instead of fettucini. YUMMY!
06/26/2001
This was the best dish I've made in a long time. It was awesome only as it is and will definitely brand it once again. I exercise vary the recipe and add together brocoli also and some parmesan cheese to thicken upward the sauce some. It does come up out a chip too runny sometimes. I've too served this over porkchops likewise. It's a groovy compliment to pork and shrimp both.
07/26/2010
We made this this evening when I typed in ingredients I had I wanted to use: chicken, fresh basil, sundried tomatoes, pasta. This is definitely a restaurant quality dish. We followed the directions to a T, but I had half-and-half and no heavy cream and so I did a lilliputian thickening with flour when it called to heat upwardly remaining chicken broth with the skillet drippings. (I added some other pat of butter with some EVOO then the flour, stirred, and followed with the broth. I also used some reserved pasta h2o to suit the sauce to our liking.) Easy dish, pleasing to the sense of taste buds, and QUICK! Nosotros didn't have any hard cheese like parmesan, asiago, etc., only I did crumble some obviously caprine animal cheese over the chicken and sauce as garnish. That merely knocked this recipe out of the park! A keeper, no doubt!
12/28/2011
This was very good. I prepared exactly as suggested. The sauce needed salt. Other than that it was very good.
Source: https://www.allrecipes.com/recipe/19304/chicken-milano/
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