Reviewed: Jan. 6, 2009

This sauce was just ok. I sliced some baked chicken breasts and added to the sauce and pasta to make it more hearty. I served with tortellini - it wasn't bad for an ordinary dinner but not amazing/on par for a dinner with company. If I make this again I'll add some pesto to balance out the sun dried tomatoes, again add chicken and maybe serve it with a fettuccine or something. I'll update if that improves the dish.

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Makalika

Cooking Level: Beginning

Home Town: Buckeye, Arizona, USA

Living In: New York, New York, USA

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Reviewed: Dec. 28, 2008

This recipe is a great place to start. I added LOTS of garlic a dash of red pepper, broccli & chicken to bow tie pasta. YUMMMMMM 1/2 and 1/2 works great!

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massageldy

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Reviewed: Dec. 22, 2008

VERY GOOD...and easy to make. I added a tablespoon of tomato pesto for a little color and flavor and then small slices of chicken. Oh, and I too added more sun-dried tomatoes, DELICIOUS!

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J.E.S.

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2008

This is really good. I leave out the sun dried tomatoes and pine nuts and serve over pasta with broccoli and chicken.

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Jenny

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Nov. 22, 2008

This recipe is awesome, but do not cheap out on the sun dried tomatoes. I did once and it was not good at all. The brand I do like is Mediterranean Organics sun dried tomatoes in olive oil.

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horsephoto

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Reviewed: Nov. 18, 2008

"Amazing" is right! Must use this in combination with the recipe "Chicken Breast Stuffed with Spinach Blue Cheese and Bacon" recipe from this website. On Chix recipe, first browned Chix in EVOO (no flour), then slit them in the middle, then stuffed them. Must add some garlic salt and salt and pepper to chix and sauce. For Stuffing, used 1/2 cup blue cheese and then some cream cheese. Also eliminated fatty bacon in chix recipe in place of the sauce. Also used 1/2 and 1/2 for sauce instead of heavy cream. Trust me, this is one of the best meals I have EVER made!!! I will make it over and over!!! Sooooo flavorful with this sauce and chicken combined. Poured sauce over cooked egg noodles and on the chicken...it's to die for!!!

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Tara

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Cambria, California, USA

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Reviewed: Nov. 16, 2008

This was nothing special and tasted bland

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cheryllynn

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Reviewed: Sep. 18, 2008

This is a great recipe. It took me less than half an hour to make this sauce, just heat up a few ingredients and voila! Making your own home made sauce really couldn't be any easier, and it's so good! The only changes I made, I soaked the sun-dried tomatoes in hot water for a few minutes to soften them up because I like them a little mushy. Also, when I tossed the tomatoes into the sauce I threw in a handful of fresh basil as well. It came out great, I just finished eating some right now and I couldn't wait to rate this recipe. Definitely will become a 'regular'.

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Holly

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Reviewed: Aug. 22, 2008

So very good!!! I did as others said and added more sun-dried tomatoes and more cheese. I didn't have mozzerella so I used basil and tomatoe feta cheese along with the parmesan and it was delicious! Thanks for the great recipe!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Jul. 19, 2008

Dieters beware!! This dish is not low on calories or fat and it is reserved for very special occasions. On that note, it is absolutely divine! I would suggest tripling the sun-dried tomatoes, and you can use all grated parmesan if that is all you have and it still turns out great. I usually cook some chicken in a little bitt of olive oil and then make the sauce and add the chicken back in and toss with some pasta....perfect!

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BigAspirations

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Leawood, Kansas, USA

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Reviewed: Jun. 30, 2008

This was a bit bland for our taste so I added garlic powder and about an additional 1/2 cup of cheese, (a 4 cheese blend from the grocery deli). Nice and easy base to work with to suit your individual taste!

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jun. 21, 2008

My husband and I loved this recipe! I added onion and garlic, per another suggestion, and that was great. Next time I'd like to add mushrooms as well. We can't wait to impress our guests with this easy and yummy dish.

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Sherry

Home Town: Dallas, Texas, USA

Living In: Dunedin, Otago, New Zealand

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Reviewed: May 31, 2008

amazing! family loved it!! I omitted the pinenuts and added more sundried tomato... yummmmmm!!

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oy

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Reviewed: May 6, 2008

Simple and tasty! I added some diced chicken cooked in the oil from the sundried tomatoes and the whole family loved it.

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BigDaddy

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Reviewed: Apr. 27, 2008

Really good -- Sargento has a Sun-dried Tomato & Basil blend of Mozerella Cheese out and I used that. Nice addition to a great recipe.

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Connie

Cooking Level: Expert

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Reviewed: Mar. 18, 2008

This was sooo easy to make!! My family loved it! My husband does not like tortellini (which I didn't know, until after I made this), but he loved it in this! He rated it a 4.5! I didn't put the pine nuts on. I used the refrigerated cheese tortellini. I will make again!

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JAMIEMS78

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Reviewed: Mar. 10, 2008

Not bad - I thought it was a bit thin, so I added more cheese, and it definitely needed some garlic - not sure how uch I used, just added powder to taste.

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Marilyn

Cooking Level: Intermediate

Home Town: Rowley, Massachusetts, USA

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Reviewed: Feb. 6, 2008

This was an excellent, simple recipe, that was quick to make and really dressed up an ordinary weekday dinner. The only reason I'm not giving 5 stars is because I improvised a little taking tips from some of the other reviewers, and so didn't use this exact recipe. I served it over cheese tortellini and pan seared boneless pork chops. Details: I used olive oil instead of butter and sauted 1/3 diced onion, 1 chopped garlic clove, sliced fresh white cap mushrooms and maybe 1/2 cup of diced sundried tomatoes packed in oil; then added salt, pepper and about a cup of heavy cream and a tsp. of tomatoe paste. I left out the mozzerella and parmesean. It was still delicious!

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Cookiepusses

Cooking Level: Intermediate

Living In: Holbrook, New York, USA

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Reviewed: Feb. 3, 2008

Very good, creamy sauce with nice understated tomato flavor. I also added fresh, minced and sauteed garlic.

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Sharon B.

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Reviewed: Jan. 30, 2008

Oh wow....I was totally unprepared for how wonderfully tasty this was!! I followed the advice of other reviewers and added some sauteed garlic and onion. I also added a little parsley. I made it as a sauce for cheese tortellini and we all loved it. I can't wait to make this again!!! I can't believe it's so quick; tastes way too good to take less than 15 minutes to make. Thanks so much!!

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