BLAND! This recipe was easy, but lacked any flavor outside of the broth. There was no where near enough garlic or oregano to add spice to the dish, I couldn't even find them in any bite. If I were to do this dish again, I would definitely add a few cloves of minced garlic and fresh basil. The dried oregano did nothing for the freshness of the vegetables. Salt and pepper are a must have in the recipe, as well.

Reviewed On: Dec. 10, 2008

This is a great one dish meal made with the pasta. I'd also recommend this for one of those evenings when the extended family is in town, as it could easily be made ahead. I save my 5 stars for gourmet meals that are beyond compare, and it's not one of those, but it's hearty. I made several modifications to this recipe based on previous feedback. First, I used raw chicken pieces (about four pieces per breast). Second, I sauteed raw spinach along with the mushrooms in EVOO along with a teaspoon of the garlic. The recipe calls for canned spinach and I cannot possibly think of any green vegetable packed in a can that has ever tasted good and with as easy as it is to wilt fresh spinach, I didn't consider frozen either. I used cooked pasta as my first layer, followed by the spinach/mushroom saute, and then the raw chicken pieces. I then placed the raw chicken atop the saute and covered the layers with the sauce followed by the Mozz Cheese. FYI, when including the pasta in the dish, you'll need more sauce, so I doubled the recipe, with the exception of the Italian Seasonings. I then cooked the entire dish at 400 for 50 minutes. PERFECT!! The chicken was moist and the sauce was perfectly flavored.

Reviewed On: Dec. 4, 2008