By Melvin'sWifey on March 25, 2008
Photo by Chef floWer
Photo by Chef floWer
"I've adapted this recipe from a Cooking Light magazine and it's extremely tasty. You can easily adapt this by using different herbs at the end besides parsley, like fresh tarragon or basil. Don't worry when stuff starts sticking to the pan in the beginning, when you add the white wine, it will totally deglaze the pan and use a wooden spoon to scrape the bits off the bottom as they add a lot of flavor! Healthy and quick to make. Serve this with crusty bread, a green salad, and a glass of chilled white wine -- or sparkling cider for the kiddos! :)"
Serving Size: 1 (188 g)
Servings Per Recipe: 4
"Made this for dinner and it was excellent! Will be doing this again. I served it on a bed of wild rice. I used Sauvignon blanc in the sauce, I'm a newbie at cooking with wine and I did some research and it said this was a good wine for beginners. Totally satisfied!"
"I made this in a pinch. I followed the recipe exactly but used fresh garlic and bow pasta. It seemed a bit on the dry side so I just added another 1/2 cup of chicken broth. The result was my husband saying "WOW!" THIS is GOOD!!" You have to make this again!""
"I have made this a few times (from different sources), all the same general recipe, but this time I followed this recipe. Great flavor, and so easy! I used a chicken bullion cube in 1/2 cup water, and I used penne pasta instead of egg noodles. I also used basil instead of tarragon, and I only had dried parsley, so I sprinkled about 1 tsp. of that in, near the end. I served this with roasted asparagus, and it was great. Thanks!"
"Delicious, I made this after a long day in town, it was so simple and quick to prepare. The chicken stayed really tender and the flavour combine with the garlic, mushroom, chicken and parmesan cheese was outstanding. We all enjoy mushrooms so I knew we would like this dish. I think the serving size was quite small, if you're going to eat this dish alone, but with salad and bread it would be enough for three people. Next time I think I will increase the recipe because we loved it and couldn't get enough. Thank you Melvin'sWifey"