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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KKH3

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Reviewed: Feb. 2, 2009

I have made this dish several times and we really enjoy it. It is super easy to make and I usually only tweak it a bit. It's also good with pasta!

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lyndaslp

Cooking Level: Intermediate

Home Town: Bastrop, Louisiana, USA

Living In: Pensacola, Florida, USA

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Reviewed: Dec. 2, 2008

This recipe was made with several modifications, otherwise I don't think I would make it again. I cut the chicken breast into cubes and tossed in 3 tsp salt, 1.5 tsp black pepper, 2 tsp garlic salt and 1/4 cup flour in a ziploc bag. Added 4 diced cloves of garlic to the oil at the very start, then added the chicken. I also added 1 tsp oregano and a pinch of chili pepper to the tomato mixture. It wouldn't have been much of a dinner on its own -- we served it over couscous and it was nice and flavourful. I think next time I would add sliced whole sundried tomatoes as well. I just didn't have them on hand this time around.

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Shannon

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Reviewed: Nov. 26, 2008

Excellent flavor. Incorporated some of the recommendations and coated the chicken with seasoned bread crumbs first. Also used marinated artichoke hearts and doubled the sauce. Super good!

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Jill

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Reviewed: Nov. 12, 2008

This was a really good recipe! I used the sun dried tomato pesto that is also on this site and followed the directions as is. Had a very nice flavor and I love the sauce even without the chicken. What I plan to do the next time is to cut the chicken up in 1" cubes so that the flavor can be absorbed. In my thicker pieces of chicken I found that the center of the chicken was sort of bland. I served this with brown rice for half the family and barilla plus for the other half of the family and both were yummy and healthy. We had left over sauce that I saved to eat for lunch because as is the sauce was delicious. I may add some more red wine to the recipe to sharpen the flavor and perhaps some fresh pesto and sauteed garlic when sauteing up the salt and pepper chicken for the initial browning. Thanks for sharing!

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Seattle Insomniac

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Living In: Temecula, California, USA

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Reviewed: Nov. 2, 2008

This is now a family favorite!! Thanks!

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Jennifer_25

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Reviewed: Oct. 30, 2008

We have cooked this on a regular basis for about a year...I double when we have company and it is always a hit. I sometimes add mushrooms or spinach to change it up a little. Everyone always loves it, thanks!

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lynnessa

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Reviewed: Oct. 13, 2008

This has become one of our favorites. I did modify just a a bit. When I take the browned chicken out, I add a 1/2 cup of water and saute some onions and use regular, undrained diced tomatoes and simmer about 20 minutes. I add a 1/3 of a box of the mini farfalle pasta. This is a great one dish meal.

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CAROLA316

Cooking Level: Intermediate

Living In: Catonsville, Maryland, USA

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Reviewed: Oct. 2, 2008

This was good. But, it could use a little jazzing up. Perhaps a little Italian seasoning or something. I think next time I might try bone/skinless chicken thighs instead of breasts. Thanks for a quick dinner idea!

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Sep. 26, 2008

This recipe was neither good nor bad tasting. It was just like eating plain chicken and dumping canned tomatoes and artichoke on it. I'd eat it if I were really hungry, but wouldn't prepare it again.

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CrissyCK

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

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Reviewed: Sep. 11, 2008

This was very tasty. I used regular pesto and cut up sun-dried tomotoes. I added a little white wine to create more of a sauce. Next time I might add another can of tomatoes

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Christine101

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Reviewed: Sep. 10, 2008

This dish was so simple to make. Based on some of the reviews, I cut up the chicken into bite sized pieces, added some minced garlic, sauteed chopped green bell peppers and onion. I served it over angel hair and it was delicious. A lot of flavors... maybe a mix between a jambalaya and a tomato-based pasta sauce.

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janet377

Cooking Level: Intermediate

Living In: Corona, California, USA

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Reviewed: Aug. 18, 2008

I thought that this recipe was awesome!! We put it on brown rice which made for a great lowfat meal!!

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NicholeO

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Reviewed: Aug. 7, 2008

Very tasty recipe. Next time I will fix it on a bed of Penne or Angel Hair. There is so much flavor, it would be great spread out over pasta. I made the Sun-dried tomato pesto from this site in the recipe. Yum!

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ananded

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Aug. 5, 2008

Absolutely delicious! My husband, both kids (one a usually picky 7 year old) and I all loved it. Definitely will make this again.

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Alison

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Reviewed: Jul. 20, 2008

This recipe is fabulous. For those watching carbs, this is great on its own without pasta - just add more artichokes. Even better the next day. Thanks!

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MadtownCooking

Cooking Level: Intermediate

Home Town: White Bear Lake, Minnesota, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jul. 9, 2008

Kept the recipe almost the same... added a can of sliced black olives, a jar of marinated artichoke hearts-- in addition to the can of artichoke hearts. I diced the chicken and threw it in the sauce to simmer with half a box of cooked penne and a splash of dry red wine. If I made it again I would make my own sun-dried tomato pesto, the jar stuff was high in sodium... hence the wine addition the offset that. And I must say this dish is more filling than it looks! YUMMY!

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