Tonight I was cooking this dish to my husband and believe me was Delicious, easy and perfect!!
My fiance and I really enjoyed this although it did involve quite a bit of work. The hour estimate is correct, although I was actively prepping ingredients almost the entire time. I used cream cheese instead of mascarpone because I was afraid the mascarpone would be too sweet and it was delicious.
I tend to be a clean as I go kind of cook, but this recipe didn't allow for that so we ended up with quite a few dishes. I use a pasta pot that has a strainer insert. I think next time I will make sure the pasta is done before I start cooking the mushrooms and other veggies, then I'll just cook those (step 3) right in the pasta pot and mix everything back in before serving.
I will definitely make this again.
I read all the reviews that raved about this dish, but didn't quite believe it could be that good. I ate way too much of it because it was so delicious, I kept wanting another bite! I used farfalle, since that's what I had on-hand. The only other deviation I made was to use dried parsley, rather than fresh. As others said, using three pans was a lot, but I ended up doing it because I didn't feel organized enough to do it another way. I'm sure with practice I'll get faster making this recipe, because I'm sure I'll make it again. Further thoughts after having made this a couple more times: I added Brussels sprouts to up the vegetable content, as per another reviewer. I found it weird. Also, even though you know you're going to have leftover mascarpone, don't be tempted to add more than the recipe calls for, or you risk making it too bland. Enjoy!
My wife liked it, but I didn't. I cooked it, so I rate it. She added worcestershire sauce to hers at the table. I thought that it was pasty, even after additional stock. It was also as bland as pablum. I'd be better off using a different recipe rather than trying to improve this one.
Fabulous recipe! Deserves more than 5 stars. It takes longer to prepare than the time stated, but it so worth it. We believe it is a restaurant quality dish. It has been added to our list of favorites.
Very tasty and not to hard to put together. I used fat free half and half with no trouble! Will make again.
This recipe is amaze balls! One of Cooking Light's best! Try it and be amazed. Also, I would be doing a disservice if I failed to also encourage everyone who tries and loves this recipe to try the Butternut Squash and Chicken Pasta recipe too. It is billed as a variant on this recipe, although truthfully the flavors are quite different: and do not worry, this is a very, very good thing indeed because now you will have two awesome recipes to add to your permanent rotation. I actually really loved this recipe (made exactly as written), but after trying the recipe for Butternut Squash and Chicken Pasta I have to give it the slight edge. But if Cooking Light continues to sell them in tandem, they both deserve a spot on any future lists that they title, "best Cooking Light recipes ever"!
Made this dish for my parents - everyone loved it! I, too, used the same pan to sauté the chicken, and then the mushrooms/onions. I used about 1/3 less chicken than the recipe called for, but added a container of baby portobellos - delicious! The dish freezes well.
I made this for lunch one day for our walking group. Everyone loved it especially since it was creamy and a light dish. My husband had some of the leftovers later that night and enjoyed it. I had the rest of the leftovers the next day for lunnch. I also used olive oil instead of the cooking spray for some flavor and I find that things do not stick as much when cooking with olive oil. For dessert I served your White Russian Tiramisu which everyone loved as well.
A little bland but i would make it again
My family loved this dinner. The leftovers were even more flavorful than the first night. I used medium shells, like a previous reviewer--couldnt find what was recommended in the recipe. Still, so good, so easy. I used champagne vinegar bc its what I had on hand.
Absolutely loved this. My whole family couldn'tget enough. Even easier to make with chopped chicken tenderloin from Market Day.
Absolutely delicious! The whole family loved it, and DH took leftovers to work the next day. A real keeper! It's no wonder it's so good with half and half and mascarpone. Made it just as it was written.
This was excellent. It was wonderfully creamy for a light dish. I will definitely make again and again. I agree with the other reviewers that it uses a lot of pots & pans, but that's OK if you can have someone else clean up! :-)
Great for fulfilling that "creamy" sauce need. One of our go to recipes. The vinegar with the mushrooms adds just the right amount of tang.
Fantastic! I used shell pasta as my grocery store didn't have orecchiette pasta, and I didn't sprinkle with parsley when done because I don't care for parsley, but it was still wonderful. And the leftovers held up great to reheating in the microwave. Will definitely make this again.
A very easy and flavorful recipe. I've made this for guests and got rave reviews! Next time I'm going to try with fettucine. If you love Beef Stroganoff, you'll love this dish! The sauce is similar.
I also liked this dish quite a bit, though it did take a lot of juggling of pans. The only changes I made was to use shell pasta (market didn't have orecchiette) and plain, old sliced button mushrooms (again, market didn't have the exotic blend), I put some servings in the freezer and will see how it holds up to storage and reheating for lunches. I also think that I'm going to take another reviewer's suggestion and stop using cooking spray and replace it with olive oil. It's a healthy fat, and the calories should be negligible. Would serve to guests for a casual dinner.
I did the butternut squash version, it was fantastic. Substituted chicken broth for the stock, green onions for the chives and baby bellas for the shitakes.
This recipe comes together all at once. All of the ingredients need to be prepped before cooking--which I usually do anyway. Also, 3 pans at once makes this a bit of a labor-intensive recipe. I thought this was a good solid recipe but lacking a bit in flavor--and that was probably me and not the recipe.
I liked this recipe very much, but it was a bit labor-intensive for a week-night meal. I did sub creme fraiche for the mascarpone (b/c I had some leftover after a party) with good results. I also decided to add in quartered arichoke hearts (frozen from Trader Joes) beause I thought it was strange that the recipe didn't have any real veg in it - I'm SO glad I did! They added a nice tang as a foil to all the creaminess. I agree with other reviewers this took a lot of pots/pans for a single entree. I decided to saute the onions/mushrooms 1st, then put them in a bowl on the side while I cooked the chicken/made the sauce in the same pan. Then I added the mushroom mix + the cooked pasta into the warm chicken/sauce & tossed it all together.
Absolutely loved it. One bite in and my husband proclaimed it was a do over, which is not a common thing. I highly recommend it!
I very rarely give five stars to any recipe, but this one deserves it. The only real change I made was that I used farfalle instead of the orechetti because my grocery store didn't have it. Everyone LOVED this dish. The vinegar and mustard really make a huge difference in the depth of flavor. The only thing I find strange about this recipe is that it calls for three pans when you can easily use two (I cooked the mushroom mixture in the same pot I boiled the pasta in and just kept the pasta in the colander).
Great pasta dish! We had this for dinner last nite with a nice Chardonnay & some steamed green beans. I did however eliminate the dutch oven & cooked my chicken 1st in 1T olive oil in a stainless steel skillet, then removed the chicken & sauteed the onions & mushrooms in the same pan. I then made the sauce with the liquids. I dont think the addition of 1T of olive oil will put this dish over the top calorie wise, and it gave the sauce an added depth of flavor.