Rouxbe

I have only two words to describe this dish...."rock star". That's both what it tastes like and what you'll be when you serve this to guests.

This is my first try at your recipes and this was an awesome one. It was delicious, different and not difficult to make. BUT I did not reduce the liquid enough so I certainly did not need any of the pasta liquid. I find it difficult to judge "reduce by a third/half whatever" and never know it we are talking 10 minutes or an hour. I think it depends on the size of the pan, but I need to work on that. Loved the chunky mushrooms (I have always sliced them finer and these are so much better). I was amazed at how little pasta made this a meal. I would have used way more, so I am learning that less can be much better. We have lunch for the two of us tomorrow, which is great...
I can't wait to try another couple of recipes on the weekend.

I made this one the other night and thought we were going to have leftovers for at least 2 days ... yeah right! It disappeared that same day!! A really good dish with a lot of flavor.
Thanks!!

I have made this a few times and the family loves it. This will be a regular dish for us.

I don't always have White Wine around. What would be a good substitute for it?

You could leave it out all together, especially since there is chicken stock already. You could also add a teaspoon or so of white wine vinegar for the little punch of acid, which is what the white wine would have done. All in all though, I think you would be okay to leave it out.

I made this dish for family and guests last night at the cottage, and it was a huge success. I have to say, as I was cooking, I wondered where, exactly, the Mediterranean flavour would come from. There was nothing exotic about the ingredients. I threw in an extra pinch of chili flakes because I like some spice, and added some shrimp at the last minute, and the end result was fantastic. The flavour was subtle at first, but halfway through, my mouth was filled with this incredible taste. Even the kids gobbled it up. I'll make this one again.

Really a great dish to impress your friends. The key is to 'prep' all ingredients (ok, 'mise en place' as learned on Rouxbe), before guests arrive. Instead of 'slaving' in the kitchen by myself, I decided it would be fun to entertain there (after all, that's where the wine fridge is). This is not only fun to cook, but is truly delicious. I served it on a large platter, which was devoured with pleasure.

Love doing pasta family style as well. Fun for all. Easy for the cook. Platter it up! Glad you liked it.

I made last sunday,was so good,my husband loves pasta,and for him was amazing,i can not wait to try another recipes
thanks!!!!!!!!!

I just finished washing up from making this and although it didn't turn out entirely as I expected, it ended up being pretty good.

First of all not being a mushroom fan I subbed in some snow pees for the mushrooms. After I let the stock reduce for a while, I still had WAY too much juice in the bottom of the pasta with the chicken. After I had put the chicken back in, and added the pasta (and let it reduce for another 5 minutes) I spooned out the stock and kept in the pan. I had opted to use goats cheese as opposed to feta so crumbled a bunch over top and tossed so that the cheese melted and coated the pasta.

Ended up OK though not necessarily as planned. If I had a do-over, I'd add the snow pees near the end. Nice one!