57 Reviews of Mexican-Style Pasta With Chicken and Peppers

From: Oxford

On Jan 10, 2006

Family loved the recipe. Very tasty and freezes well. The only thing I'd say is to DOUBLE the chicken. It could use more protien and may add mushrooms to it next time. Excellent.

From: CASunshine

On Oct 18, 2005

This was a very tasty, easy weeknight meal. I did take your suggestion and put in red pepper flakes, it was delicious.

From: Kit^..^ty Of Canada

On Mar 25, 2006

This is very tasty & easy to make. I used the leftovers from my deli chicken. I browned the pasta which I feel is a must. Makes the dish look wonderful. Next time & there will be a next time! I will add some pepper flakes & top with cheese. Thank you Punkarooni for the great recipe.

From: kitchenslave03

On May 19, 2006

I rated this recipe 5 stars because I love the idea! I did tweak it a bit. Without changing it would have been more like 4 stars. I doubled the chili powder and cumin, and added a couple of turns of black pepper and about 1t of ground coriander to the broth. I did not feel it needed more chicken, ( especially if it is sliced very thin instead of shredded) but I did add about a cup of diced zucchini with the veggies. At the end I squeezed the juice of a lime into the pan, and topped each serving off with diced avacado. My entire family devoured it, even my 2 year old.

From: Darling76

On Jul 8, 2006

I was really afraid that this would be bland. But I was suprised at how easy and flavorful it was! I sub. whole wheat pasta and it made a great WW core meal that my whole family enjoyed. My toddler devoured it, and even had leftovers for lunch the next day. I did sprinkle some more chili powder and cumin on top just before serving. If you are wanting a spicy meal this is not it. It is very mild yet full of flavor. I would suggest adding a hot chili powder seasoning or cayanne if you want a punch. My family does not like spicey so this was perfect for them! THank you for a great and healthy recipe!

From: MailbagMary

On Mar 15, 2007

This was very good, but would not have been as good as written without the addition of more cumin, chili powder, and the red pepper flakes. I used a can of diced tomatoes, and added the juice, instead of using fresh tomatoes because I didn't have enough. I also added twice the amount of chicken called for.The flavor was excellent, and even better with the addition of fresh squeezed lime at serving time. The fresh cilantro is a MUST to perfect this dish. Wonderful recipe, and it's going in my list of favorites! Thanks for posting it!

From: texas*gal

On Nov 13, 2007

Very tasty! I think the only thing that kept this from being 5 stars was our personal tastes...we like things more spicy! So I think next time I'll double the spices. But we loved the blend of flavors...very different and easy to make. I made a few small changes. I doubled the chicken, added extra green chiles, and used regular spaghetti, because it was all I had. The spaghetti took a little longer to cook than the vermicelli would have, but we prefer it over thinner pastas. Thanks for sharing a great recipe!

From: Sadlbum

On Feb 14, 2006

Everyone watching calories should try this very tasty, very satisfying pasta dish! Was super quick and easy. Only took about 30 minutes to make and I had to cook my chicken breasts. I did skip the step for browning the pasta in oil and used red pepper instead of green cause that is what I had on hand. The serving size recommended gave me a big hearty bowl and I didn't even have to feel guilty!! Thanks for posting!!

From: HEP MEP

On Jan 12, 2006

I put this in my cookbook when you first posted it, and decided to give it a go last night.Delicious! We cleaned it all up. I followed the recipe, except I added a bit more chicken, green onion, and cumin. We ate it topped with shredded cheddar. And I will be making it again! Thanks.

From: Andrea in NH

On Jun 17, 2006

This is a very tasty dish and easy to put together. I doubled the cumin and chili powder. I also added some zucchini. It's a keeper.