Reduced fat soured cream and chicken stock create a yummy, healthy base for this unique, spicy pasta sauce of gorgeous colour, aroma and flavour with red peppers and cayenne pepper. Stir in lightly sautéed fresh spinach for even more colour, flavour, nutrients and all-around yum!
Great easy quick recipe for dinner. I throw in some smoked sausage and the family love it xx - 28 Jun 2016
WOW! this was a huge hit at my house. I took the advice of others and watched the amount of liquid I used so it wouldn't come out too runny. I made a full batch and used only 1/2 c. of chicken broth instead of 3/4 and it turned out perfect. I used the same amount of cayenne as the recipe called for because I can handle spice, but for those who are sensitive I suggest cutting the spice in half or less. I doubled the garlic, added some chopped onions in while sauteeing the peppers, and a couple pinches of dried oregano and basil and it turned out AMAZING! I'll definitely be making this on a regular basis - 22 Aug 2007 (Review from Allrecipes US | Canada)
This is a very nice recipe. The concerns regarding the watery consistency can be remidied by cooking down (and finishing) the sauce to taste including the cheese, BEFORE you add the sour cream. Sour cream does not like to be cooked nor does it reheat well...any sauce that you have added it to, will loose most of it's flavor. What was once yummy becomes flat...It is best used and eaten at once. - 13 Sep 2007 (Review from Allrecipes US | Canada)