I used chicken bouillon to make the chicken broth, which I found to be a bit too salty with the bouillon also called for by the recipe. Next time I'll either used actual broth or cut out the extra bouillon. We had to really try to notice the basil flavor as-is, so I'll also add a bunch more basil next time. Overall though, very tasty.
Tasty! Couldn't add mushrooms, the hubby is not a fan... but I bet its even better with!
Very tasty, if somewhat bland.
Reallly yummy creamy sauce. Used Italian seasoning instead of Basil and thinking about using some cream cheese with it next time?
Purty Good. Filling. Did everything as listed. Thought that the sauce tasted like a can of Cream of Mushroom soup with some pepper & basil. Actually, we smelled the basil more than we tasted it--fresh picked basil too. Probably as a short cut you could make the sauce just using the can with some milk and flour to thicken it. Agree with TheRealDealMeal that it took longer than 2 minutes to thicken the sauce, even then pretty thin. Thanks for sharing it!
Added 2 tomatoes with 35% cream for more flavour and subtracted chicken bouillon for I had none. The time for cooking (step 5) the cream sauce was more like 12-15 min rather than 2, but it turned out great served over pea pulao. This is a nice easy recipe and you can't mess it up, trust me.
Excellent! Only change I made was to sub fat free 1/2 & 1/2 for the whipping cream and I also left out the bouillon (it's just too salty for my tastes). Neither of the changes took away from the wonderful basil sauce! Will make this again and again! Thanks!
Couldn't go wrong with this! DS and DD had a contest to see who got done first to have the leftovers! It was appreciated to the last drop was gone! Will make again very soon, as DD already has dibs for the leftovers next time :) Thanks!
Awesome - everybody loved it! Only change I made was to sub ff half and half for the whipping cream. No loss of flavor turned in into a "healthy" meal!