Made for lunch for DS, and I . We enjoyed this, thought the preparation, flavors were great, thought that the sauce was a tad runny. I did add a wee bit of cornstarch to the sauce as it did thichen up, making this a nice meal all together. Made for Pick a Chef 2012..
Well, we really liked this, and I found the sauce perfect. I actually reduced the amount of wine by half a cup, it just seemed like such a lot of wine, and I didn't have quite a cup of mascarpone, more like about 3/4, so I added a good slug of heavy cream. I used fresh herbs from the garden, a generous handful of basil, some snipped chives and some Italian parsley. I also added about 100gr sliced mushrooms, sauteeing them with the wine and chicken. Overall, really good, thank you Shuzbud.. Made for I Recommend tag game
This was wonderful! I knew I would love this with the blend of fresh herbs, mascarpone, and white wine :) I made this according to the recipe, but did have to add about 2 tsp cornstarch to thicken up the sauce (maybe the chicken stock cubes are different in the UK compared to the US). I used whole wheat linguine, and the sauce stuck nicely to it. While the sauce was a little bit runny compared to some sauces I've made, I've definitely had some sauces that were runnier than this one, so I think that you have the right amount of ingredients for the sauce now :) I would recommend having a crusty baguette to soak up leftover sauce as we did! Thanks Shuzbud for a great recipe that really showcases the mascarpone! Made for Holiday tag.
The taste of this is terrific. I made it as listed except for (there's always an exception!) I used more pasta - linguine, and a handful of fresh shrimp added at step 4. I would recommend using twice the amount of pasta to feed 4 people. Delicious!! Made for PRMR. Thanks! :)
Here's another vote for the flavor being great. Made as directed with the the exceptions: I used chicken stock in place of the wine. was able to get fresh basil but had to use dried rosemary. When first plated and hot from the pan it was very moist with a thick sauce but that rather quickly became more pasty than saucy (perhaps the chicken stock instead of wine?). The pasta was spinach fettuccine and fully cooked as DH doesn't like al dente pasta. Perhaps the cheese had something to do with it, it was frozen, but it defrosted and it melted in nicely. Made for Please Review My Recipe.
This had a wonderful flavor! I used chicken bouillon granules and did have to add about 2 tsp cornstarch to get it to thicken (maybe the granules are different than the cube?). But it turned out fine, and had plenty of sauce. The dish was creamier than I expected (more like an alfredo) but was very tasty. Thanks for posting. Made for 123 hit wonders.
I scaled the recipe up to 3 - 4 1/2 serves using about 700 grams of chicken breast and 300 grams of curly fettucine (could have done with 250 grams for the 4 of us) but only used 1 red onion with the rest as per recipe without using the stock cube but our sauce turned out watery I reduced the 3 cups of wine by half and added 1 1/2 cups of marscapone and then added another 1/2 cup and then had to add cornflour (cornstarch) to help thicken but even then still watery but a lot of sauce. Thank you Shuzbud for giving me the opportunity to try your recipe, made for Please Review My Recipe.
The flavors of this dish are exceptional and blend very nicely. The only problem it seems to have is that even though it's the perfect amount of cream sauce, the pasta soaks it up rather quickly, causing the dish to be dry. We would add about a cup of milk or heavy cream next time. The flavor is delicious and worth making again with the changes. Thanks for sharing the recipe. :)