Reviewed: Nov. 10, 2009

I really loved this recipe. I made it last week and I'm making it again this week. I made it exactly as the recipe states. I've found a wonderful sun-dried tomato pesto which really helps to add a great flavor.

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cricrinapoli

Cooking Level: Beginning

Home Town: Newington, Connecticut, USA

Living In: Newry, County Down, Northern Ireland, U.K.

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Reviewed: Oct. 30, 2009

This turned out great! I doubled the recipe for the sauce, and served it with goat cheese tortellini. My boyfriend liked it so much that he wanted to take the leftovers to his mother (who is quite the cook) to try. Will make again!

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Danielle

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

I didn't think this was bland at all, and really enjoyed it. My husband, who hates artichokes, and my 5 year old who is somewhat picky, even liked it. Next time I will serve it over pasta.

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JellyBean

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Reviewed: Oct. 16, 2009

This is how I turned this bland dish FABULOUS! Ok, I seasoned the chicken with salt, pepper, garlic powder, then browned in olive oil, removed from pan, and added chopped onion, garlic, and sauteed. then added the REG diced tomatoes, with a tbs of italian seasonings, and salt pepper, crushed red pepper, and some sugar. I added chopped artichokes, NOT the marinated, and the pesto, AND some chopped sundried tomatoes. I added the chicken back to the pan and let simmer until cooked through on LOW. Meanwhile I cooked angel hair pasta to go along with it. Served the chicken and sauce on top of a bed of pasta, with garlic bread YUMMY!!!!

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wifeyluvs2cook

Cooking Level: Expert

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Reviewed: Oct. 14, 2009

not so much. i love artichokes and sun-dried tomatoes so i figured this was going to be a perfect dish. i wouldn't go out of my way to make this again.

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Bethany

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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Reviewed: Aug. 12, 2009

Really yummy! I followed the recipe exactly and my husband really liked it a lot. Clean plates!

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FATKITTY68

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jul. 23, 2009

This was awesome! Of course I did make some adjustments...I cubed the chicken and lightly dusted with breadcrumbs. Added some garlic and onion to th oil while sauteing. I Added some riesling and chicken broth while it simmered to make it more of a sauce. Served it over penne with grated Locatelle Romano cheese. Also warmed some bread and served some of the pesto with the bread. Awesome meal.

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WHempsey

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Jun. 26, 2009

Quick and good!! =)

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Mimi

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Reviewed: Jun. 22, 2009

Would definitely give this 5 stars if I were rating it the way I made it. I didn't have any sun-dried tomatoes, so I skipped them. I used 2 cans of diced tomatoes, one that had zesty green chilis in it, used basil pesto instead of sun-dried tomato, and chopped up the artichokes in quarters. I added fresh herbs from my herb garden: thyme, basil, oregano and parsley. Served it over whole grain pasta and topped with mozzarella. I know it's a lot different than the recipe, but I used what I had. DELICIOUS!

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katiemae

Cooking Level: Beginning

Home Town: Willington, Connecticut, USA

Living In: Wethersfield, Connecticut, USA

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Reviewed: Apr. 30, 2009

I used a little bit more than 2 tsp of olive oil and added a clove of garlic. I topped it with parmesan cheese & my husband used creole seasoning. We will make it again

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Kitkat

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Reviewed: Apr. 20, 2009

Wonderful, flavorful dish! Thanks!

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debeeme

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2009

Good, little bland but will adjust to taste next time I decide to make it.

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christa

Cooking Level: Expert

Home Town: Guthrie, Oklahoma, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 1, 2009

I altered the recipe by adding olives instead of the atichokes, using a vegetable dip powder mix instead of the pesto, added about an 1/8 a c of parmesan cheese and about a Tblsp of Oregano the same time that I added the salt and pepper. I also sauted the onion and garlic prior to adding the chicken and took out the tomatoes. I really liked it will be making it again sometime and will try it with the Pesto and Artichoke as I love them both. I will see which one works out the best.

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Erin Haussler

Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

Living In: North Bend, Washington, USA

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Reviewed: Apr. 1, 2009

Followed suggestions by MSERNI (02-2007), plus added a couple of shakes of red pepper flakes, used regular pesto and unmarinated artichokes, but marinated sun-dried tomatoes. Also, I really wanted to enjoy the "sauce", so I did thicken it a bit with a little cornstarch. Served w/ couscous "fancied up" w/ lemon juice, chicken broth and sliced almonds. Really good!

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mimi29g

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Reviewed: Mar. 26, 2009

This is so good and so easy! I used Classico brand sun-dried tomato pesto and seasoned the chicken with Mrs. Dash instead of salt & pepper. Followed the recipe as written and it turned out great!

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sara83

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Mar. 19, 2009

Awesome recipe; great base. I added diced onions, 4 cloves of garlic, italian seasoning, crushed red peppers and cremini mushrooms. I also sliced the chicken. It was an A+ and the final product was fantastic!

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Kirstin

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Reviewed: Mar. 7, 2009

My brother and I loved it and it was so easy to make!!

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Short Bald guy

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Reviewed: Mar. 2, 2009

I served this with Whole-Wheat Penne, and I loved it! I froze half of the recipe to be enjoyed later, and it freezes very well. Thanks for the great recipe!

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DAGNYH

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Seattle, Washington, USA

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Reviewed: Feb. 8, 2009

I diced my chicken instead of leaving it whole. I also left the chicken in the skillet when I heated up the diced tomatoes--I saw no reason to remove it. Because other reviewers said it was bland I added minced garlic and used marinated artichokes. I added the liquid from the marinated artichokes to the chicken when I was browning it in the skillet. Overall, this was a very easy meal to make and it only took about twenty minutes total to make it. It tasted pretty good and I will make it again.

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