"Made this a few times, usually for Thanksgiving or Christmas Eve. This dish is best for LARGE CROWDS with BIG APPETITES. It makes too much, could barely keep it all in the pan while sauteing. It's good, but not great, on the bland side. I spiced it up with fresh chopped garlic, crushed red pepper, and rosemary in addition to the thyme. Something w""

"So good! I used Emeril's Bayou Blast Cajun seasoning because that's what I had on hand. I sauteed the garlic and sundried tomatoes with an added diced jalapeno, seeds too. Also, I added a pinch of cayenne to the Alfredo sauce. I did not mix the chicken into the pasta, but sliced it and fanned out on top of the dish. Served with: cheesy garlic Ciab"

"Making a Pesto Pasta Salad for dinner tonight... Using this basic pesto recipe, adding some crushed red pepper flakes for some heat and some lemon juice & zest for more flavor + acidity. Going to use whole wheat corkscrew or bowtie pasta and add in cubed fresh mozzarella and halved grape tomatoes."

"Semsem.69 - WRONG! You're annoying. Bye. There IS something called Israeli CousCous, the grains are much larger than regular CousCous grains, and they are a circular shape."

"I used bone-in, skin-on Chicken Breasts that had been halved. The marinade was OUT OF THIS WORLD! So delicious. Couldn't find Meyer lemons so I justed used the regular ones. Nice and tangy. Simple, too. I served with sauteed green beans & caramelized onions. Definitely keeping this in my repatiore."

"Yummy, with a few changes. Had to use my indoor grill pan, as the weather in NY is not pleasant. I added a packet of McCormick's "Mexican Fiesta" spice mix to the marinade. The chicken came out absolutely DELICIOUS! I loved the spicy, smokey flavor of the chiles in adobo. Did not enjoy the tomatillos - they had to be put under the broiler, and I had to use the canned ones, since the fresh ones were not available. I left those out. Great concept, but I think I'll use my version from now on."

"There's potential - but it's not a keeper. The chicken was good, I used Emeril's Bayou Blast, a popular cajun-Creole seasoning on both sides & grilled. Topped the open-faced chicken breasts with baby spinach and thick slices of melty montery-jack cheese studded with jalapeno pieces. Baked in the oven until just cooked through & the cheese was bubbly. The succotash was horrible.. barely any flavor. The textures were disgusting. Good idea without great results."

"Came out really good! I used apple cider vinegar in place of the red wine, which I think actually ADDED more flavor. I don't eat pepperoni, so I left it out. Couldn't find the hot cherry pepper spread, so I substituted hot banana pepper rings. "