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Showing 1-2 of 2
on October 26, 2007
Since I'm a vegetarian I made this with a chicken substitute, and since I don't eat mushrooms I left them out entirely. I had one 8 ounce package of chicken strips, but didn't change the proportion of other ingredients so the dish came out very saucy, which is how we like it. I served it over rice. Along with a cabbage side dish, my BF (whose ancestry is Hungarian/German) really enjoyed his dinner. Thanks! P.S. We also discovered that we prefer this dish with the bell peppers and tomatoes as extra veggies.:Dpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 30, 2006
In the interest of full disclosure, the first time I had this Di Writer made it for me and I just loved it. Thrilled to have it posted here so that I can make it anytime. It's so easy to make and has lots of wonderful flavors. Though you can use either wine or broth, use the wine as it adds a lot to the final dish. Made mine with petite diced tomatoes and enjoyed the little bits of tomato in the sauce. Thaought it went quite well with the onions and mushrooms. I have also made this without the flour and with fat-free sour cream to make it consistent with the WW Core program. The sauce is a bit looser but just as good. And yes the wine is worth the 1/2 point. Thanks DiWriter!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (245 g)
Servings Per Recipe: 8