Alyssa

I have made this numerous times and it’s one of my family’s favorites. The only thing different I do, is thicken the sauce with a cornstarch solution. Otherwise I keep it exactly as written. I would even make this for company.

This was very tasty and easy. I served it with yellow rice and my husband just put it in one bowl and loved it!! I seasoned the pork chops a bit more, adding cumin and adobo seasoning.

I did this recipe exactly as it calls for. The texture was not good. Very grainy and not overly flavorful. I let it simmer for the allotted amount of time but the Parmesan never really melted completely. I picked out the shrimp which was ok since it was covered in sauce but I threw away the pasta. Thankfully I made salad and garlic bread with it so I had something else to eat. I will not be making this again.

When I was growing up my parents were not into culinary arts. We ate a lot of spam, blue box and anything else that was prepackaged. They are still like that to this day and very rarely venture past what they know. We used to eat Rice-A-Roni Spanish rice with hot dogs. That right there should tell you all you need to know. This recipe reminded me of that slightly. Not a terrible thing, it was very yummy and much more sophisticated than the Rice-A-Roni. It’s sweet and savory. Everyone in my family liked it and I used the leftover tomato sauce mix to put over yellow rice. The chicken came out nice and tender at 35 minutes. I will add this to our rotation of monthly meals.

I’ve made this many, many times. Delicious!! I usually double the seasoning and try to get some under the skin as well as on top. The thighs are always moist and flavorful.