Like other Kraft meals I’ve made, this was a good base recipe. I used dry wheat linguine noodles, substituted asparagus for the ‘shrooms, and added 2 cloves of fresh minced garlic. My sauce was a little soupy so I added a bit flour to thicken it up, which worked really well. With my changes, it tasted like something I’ve ordered at a fancy Italian restaurant! I’ll definitely be making this again!