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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SlyChikadee

Cooking Level: Expert

Home Town: Brunswick, Maine, USA

Living In: Gainesville, Florida, USA

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Reviewed: Jun. 12, 2008

This was great! I got lots of compliements on this by making it one of the reviewers mentioned, making it a pasta chicken sun- dried tomato dish. I added pine nuts, a little bit of garlic to make it more italian. The only thing I'd change would be the sun-dried tomatoes. Here in Germany they came in a plastic package already salted, and were too salty. So next time I'd probably rinse them with water and dry them with a paper towel. Other that that, perfect! Thnks for the recipe and improvements!

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Liz

Cooking Level: Beginning

Home Town: Kent, Washington, USA

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Reviewed: Jun. 4, 2008

This recipe is a winner with both my husband and I. Very flavorful. I have made this recipe twice now and both times I have used pesto and sun dried tomatoes separately. I couldn't find a sun dried tomato pesto so I just used them as separates. It still came out perfectly delicious! I actually cooked the chicken in the skillet with the pesto,olive oil, and sun dried tomatoes. I never removed the chicken. I will definitely be making this one again!

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as78

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Reviewed: Jun. 1, 2008

wow, this is great!

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ZESTYGIRL30

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Reviewed: May 16, 2008

This recipe was simple and easy to make. I did not have pesto on hand, so I just chopped up some sun-dried tomato out the jar. I used Italian-seasoned diced tomatoes and marinated artichokes for extra flavor. I also on a whim decided that I wanted my chicken breasts lightly breaded, so I used Italian bread crumbs and egg to coat the chicken. My picky husband loved this dish. Will definitely make again.

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Kalyana

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 14, 2008

I will definitely add garlic to this recipe because it lacked a little zing. Added asparagus and zuchini to the veggies.

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Larababe

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Apr. 13, 2008

Wow! This was excellent, and it was REALLY quick. I didn't change a thing and it came out wonderfully. I will certainly be making this again.

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Stephanie

Cooking Level: Intermediate

Home Town: Saint Clair Shores, Michigan, USA

Living In: Clinton Township, Michigan, USA

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Reviewed: Apr. 8, 2008

I made this last night for dinner with just a few slight changes. First I decided I wanted to serve this over pasta. I cooked the breasts as the directions said and removed. To the tomato, pesto and artichoke sauce I added chopped up sun dried tomatoes and also the juice from the artichoke. I then cut up the chicken into bite sized pieces and added to the mix and simmered. I added a bit of salt and pepper and a bit of oregeno. Served over wheat penne...was very tastey. My 3 yr old even ate it up. My b/f had to find something to complain about and said he thought it was bland...but it definitely is not!

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Christine W

Cooking Level: Intermediate

Living In: Midlothian, Virginia, USA

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Reviewed: Apr. 1, 2008

Wow,this dish really blew me away. I was looking for a good artichoke and chicken dish and decided to try this one, although the actual recipe and ingredients didn't seem especially enticing. I tried this recipe as is, although after reading reviews, I dipped thinly sliced chicken breasts in flour with some herbs salt and pepper to add some extra flavor before sauteing them in the olive oil. I also used Muir Glen fire-roasted diced tomatoes with green chili as the tomatoes and a dash of red pepper flakes. It added a bit of a nice kick. My husband loved it and I must agree. Definitely a keeper.

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Lisa S.

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2008

This is really tasty! I put it over angel hair pasta. Everyone loved it. Will definately make again.

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Charlotte Deskins

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Reviewed: Mar. 14, 2008

All in all we thought this was a delicious recipe! My husband and I are healthy eaters though so we had to change a few things. When browning the chicken you are supposed to use oil, instead we got campbells 98% fat free condensed broccoli cheese soup. We added 1/4 cup of water, mixed, and heated over med-high heat, than after seasoning the chicken (which we added italian seasoning to) we browned it. A lot of people recommended it with pasta, but we were in the mood for spicy corn so what we did was put the whole chicken on the plate, and cooked the "sauce" a little thicker to top the chicken with. It came out delicious! We also recommend blending your own pesto, you can find a great recipe here and ditch the oil.

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letsmakebabies

Cooking Level: Expert

Home Town: Revere, Massachusetts, USA

Living In: Malden, Massachusetts, USA

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Reviewed: Mar. 11, 2008

My family loved this recipie! I didn't put any onions in it though because I'm allergic but it was a very tasty meal!

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CollegeChica87

Cooking Level: Beginning

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Reviewed: Mar. 8, 2008

I made this using a vegetarian meat replacement (Quorn Cutlets) and it turned out really good.

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Reviewer:

natalie

Living In: Long Beach, California, USA

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Reviewed: Feb. 8, 2008

easy.....easy.....easy. Full of flavor. A great twist on traditional chicken dishes. Not at all boring. My whole family loved it. Thanks

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sweet2th99

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Beaver Dam, Wisconsin, USA

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Reviewed: Feb. 5, 2008

Made this per the recipe except used marinated artichoke quarters. Served over bow-tie pasta and it was fantastic. The chicken was moist and very flavorful and the artichoke/tomato combo was great!

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Wenderbell

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2008

This was great! I'll definitely make this recipe again!

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Kelly22

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Reviewed: Jan. 25, 2008

What a surprise! This dish tasted even better than I'd hoped. As some reviewers recommended I added garlic (2 fresh cloves, finely chopped) and used marinated artichokes. Just before serving, I added some chopped parsley and freshly ground black pepper. I have also made it in the slow cooker, using chicken legs(7 hrs on LOW; add artichokes after 5 hrs). It tasted even better! (and I didn't even brown the chicken first).

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