"The taste is fine and it is very easy to prepare but I gave it 2 spoons for these issues. NEVER, ever pound your meat. It isn't necessary and can tear the breast and pounding can make it tough. If you want thinner and even pieces, just turn the half breast upside down and with a sharp filet knife, hold the small edge and start at the thickness you want and just slice off the rest of the top. This leaves you with even thickness and not a beat up bird. I have been using this method for years for my Chicken Parmigian. Seconldy, there was nothing in the recipe for the linguini which needed something like some olive oil, lemon and basil. Bon Apetit."

"Update: The 50-50 mix is for the bottom of the pan. Then cover with regular sauce. Bon Apetit."

"Just one important thing. Do NOT, I repeat...do NOT boil, par boil or any other kind of cooking to the shells before you stuff them. All you need to do is stuff them raw, which is MUCH easier then use a 50-50 mixture of sauce and water or wine for them to steam in. The flavor is much better and extremely easier to stuff."

"P.S.- Secondly, instead of saying use a greek seasoning, how about telling us exactly what spices to use? I've been cooking and shopping for 40 years and I have never seen anything in the market that says Greek Seasing. Just a thought. TY"

"This is just a comment. I didn't get a chance to try this yet as I couldn't get past the first line. It says to use 2 cups of chicken(from a 2-2 1/2 lb rotisserie chicken}. Say what now? So, you can't use a 3lb chicken or a 4lb chicken? If you're just using 2 cups, what difference does it make what size the chicken is? Hmmm... "

"To: msuchocki So basically, you're saying you didn't actually make this at all, so how can rate it? You changed the cake and added pudding, so this wasn't the recipe after all, was it? You ought to try actually making the recipe before you rate it. It's always annoying to read somebody critiquing a recipe that they never really made. You can'r comment on how good it is if you don't actually make it. By the way...the recipe as is was awesome. TY "