2 Reviews

Just love these ingredients, but increased the servings to 3 and changed things a bit. I sauteed the mushrooms after cooking the garlic. I then added 1 1/2 cups of chicken broth thickened with 3 T of cornstarch and the juic of a lemon to the pan and brought it to a boil. Once thickened I added the other ingredients to warm them through and tossed in 1/4 cup of fresh chopped parsley. Delicious and light!

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Cook4_6 August 19, 2012

Fantastic dish. Really enjoyed it. Next time I'll try it with grilled chicken

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keeneyjj December 18, 2010
Carrabba's Italian Grill's Penne Franco