30 Reviews of Chicken and Pasta in White Wine Garlic Sauce

From: Shandobando

On Nov 9, 2006

A FIVE STAR QUICK MEAL! The whole house devoured and raved for this one!!! My changes....I also omitted the water to have a thicker sauce. (there is enough in the tomatoes) I used Garlic stewed tomatoes instead of plain. And I didn't have rosemary. I prefer fresh mushrooms, which was wonderful. I let the sauce simmer (low heat) down about 5 extra minutes - uncovered to thicken. An absolute MUST HAVE for weeknight dinner quickies!!! I was concerned that without a thickener the sauce would not flavor the noodles - but boy was I wrong!!! This is an INSTANT staple in this house! Thanks!!!!!! It's hard to please everyone in this house and this recipe achieved 100% satisfaction!

From: Kat Rahal

On Apr 15, 2006

I actually thought I was eating a meal at the Olive Garden or some other italian restuarant! It was so tasty and unbelieveable easy to make. Even better the next day for lunch!!!

From: Family of four

On Nov 5, 2005

This is very good. My husband had recently been to Italy and he said this dish tasted very similar to the fabulous dishes he ate in Sicily. We really enjoyed this meal! I did increase the amount of spices a little bit (by sight/taste) until it was just right. However, these were just our personal taste preferences. Excellent dish! Try it!

From: Chef #427214

On Dec 4, 2007

Fantastic and versatile dish! My whole family loved it. I made it once for a party and omitted the tomatoes and added chicken broth instead and it was also a hit. People couldn't believe it wasn't from a restaurant. It is yummy.

From: windhorse23

On Dec 29, 2005

I changed the recipe very little. My family does not like mushrooms, so I cut up some fresh asparagus and added that. I cut down a little on the liquid (including wine) and used a small can of tomato sauce along with the diced tomatoes. This recipe makes A LOT of food, It was almost all gone in a matter of minutes. Very good, alexandra.

From: Jules211

On Jan 13, 2008

Very easy and very tasty. I doubled the amt of sauce ingredients and used fresh shrooms just a preference. I also added some pesto at the very end. Will make again. Thanks!!

From: Chef #879769

On Aug 3, 2009

DELISH! I was very pleased with this recipe. Just enough spice, and very creamy. I didn't have any heavy whipping cream, so I used milk, and little bit of melted butter and corn starch to thicken it up, and it came out delicious! My 3 boys ate it up, which is not all too common! Thanks so much!

From: Chef #383087

On Nov 14, 2006

The family loved it. I added 1 1/2 can of diced tomatoes instead of 1 can. I used chicken stock instead of water. I increased the bay leaf and spices and let it simmer longer. I topped it with parmeasan cheese. You can use this same sauce with mussels.

From: Chef Dhalia

On Feb 20, 2007

Love this recipe. I did change it up a bit. I used chorizo and chicken, bumped up the spices and used one jalepeno. My boyfriend and I have this thing with spicy. I removed the seeds of the jalepeno..perhaps for the first time in my life. I also used shitake mushrooms. This is definitely a new favorite!

From: Ritzter

On Aug 12, 2007

This was fantastic! It was easy to make, but looks and tastes great and our guests really enjoyed it. While cooking we agreed with the author's suggestion of adding more spices, and we used fresh halved cherry tomatoes instead of canned as well as fresh mushrooms. We also added grated parmesan cheese before serving. We will definitely be making this again!