If I could give this recipe 10 stars I would. I followed it to a T, and everyone at my party raved. It was a perfect combination of flavors. I used fresh rosemary and thyme, and it was very tasty. I did follow another reviewer's suggestion and put the potatoes and squash in for 30 minutes before adding the peppers and onions in for the last 10 minutes. Everything turned out perfectly well done. I think I'm going to be bringing this to Thanksgiving now!

Reviewed On: Oct. 25, 2009

This was really good. I tested it before making it for friends (ended up using a different recipe) but it was very tasty. Followed others' comments about the garlic cheese spread and artichokes. Turned out fabulous. Also, since some commented that the chicken needed some extra floavor, I marinated in Kraft Roasted Red Pepper Italian dressing for about 30 minutes. I did make a small batch of roasted red pepper and garlic sauce for the top, but preferred it without, the marinating must have helped. I would definitely recommend this recipe.

Reviewed On: Oct. 25, 2009

I just served this for 5 girlfriends of mine and it was fabulous! They all raved about it. I didn't use the alfalfa sprouts, but I did almost everything else as directed (except maybe shorted the onion a bit, I wasn't really reading the directions at that point). I also used glazed pecans rather than walnuts because I prefer them. The pomegranate was an interesting and tasty touch, and they all commented on it. Very easy to make, even though the pomegranate seemed daunting, it ended up being really easy. I would definitely recommend this recipe. Also, I found online if you have extra pomegranate seeds, they go wonderfully with vanilla ice cream for dessert!

Reviewed On: Oct. 25, 2009