Reviewed: Aug. 18, 2007

great recipe, a bit rich though. But still great. I did substitute one of the cups of cream for milk, the guilt of all that cream got to me. I also use the sundried tomatoes in a jar. I like the added flavor they seem to add. I think next time I will cut back on the tomatoes and the bacon a bit. Also, to save time, use the already cooked bacon bits, recipe style. SO much simplier than frying up all that bacon if you ask me. I along with others added a cup of asiago cheese.

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KJSQD

Home Town: Noblesville, Indiana, USA

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Reviewed: Aug. 4, 2007

This was an excellent dinner. Everyone loved it except my one daughter who isn't fond of tomatoes. The reason I rated it a 4 instead of a 5 is because it was a lot of work. By the time I grilled the chicken, made the bacon and did all of the other prep work I was exhausted. On the positive side though all of this could be done in advance and at the end it would be very easy and quick. Even with all the putzy work I will make this again.

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Lori B.

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Reviewed: Aug. 2, 2007

I LOVE this recipe. It is perfect for entertaing and delicious. I have made a few adjustments to it that have made it even more bar none! I added pine nuts and, a hint of olive oil and ground red pepper flake to the final step. These touches give it that final zing if you like a little spice! Yummy yum yum!

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Nika

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Jul. 26, 2007

We enjoyed this recipe, even the next day re-warmed. I did use half & half instead of heavy cream. Also added a lot more cheese. Next time I'll use the sun dried tomatoes packed in oil (I think it will give more flavor). This was an expensive recipe to make, but, would make again for special dinner.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Jul. 9, 2007

We all loved this dish (in spite of the fat content!). Vert tasty and flavorful as written!

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imjammin

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Hemet, California, USA

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Reviewed: Jul. 8, 2007

This was very good. I didn't add the bacon and I don't think it really needed it, the sauce was rich and flavourful without it. We could taste the chicken, tomato, garlic & cheese in every mouthful. There wasn't a single that flavour dominated the dish which is what made it so good.

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Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Jul. 5, 2007

Great, awesome, unbelievable!!!!!

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milefix

Cooking Level: Intermediate

Home Town: Idar-Oberstein, Rheinland-Pfalz, Germany

Living In: Saint Louis, Missouri, USA

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Reviewed: Jun. 17, 2007

This recipe is definately worth the trouble. My 2 kids and husband raved about it, and my senior-citizen mother who HATES pasta dishes of any sort even had seconds. I, on the other hand, thought it was good but not amazing. I like highly flavored dishes and this was more subtle in it's flavors. A few chopped kalamata olives in it I think would be good.

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HOODOORIDER

Cooking Level: Expert

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Reviewed: Jun. 5, 2007

This was very good. Very creamy and the tomato was just right. I didn't give it 5 stars because: I added more cheese. I didn't see why you had to make the cheese part 1st-then add it later. This made another step that didn't seem necessary. This did however make enough sauce for 1lb of pasta. I will make again, adding the extra cheese.

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NICKI61

Cooking Level: Expert

Living In: Wolcott, New York, USA

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Reviewed: May 31, 2007

Excellent. Will add extra cheese next time.

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Vonas

Cooking Level: Intermediate

Living In: Prince George, British Columbia, Canada

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Reviewed: Mar. 16, 2007

I made a low fat version of this recipe and it still turned out great. I'm pretty sure it would be better with heavy cream, but most things are. I used fat free half & half and skipped the bacon. Although I made up for it a bit by adding about 2/3 cup of a parmesean, romano & asiago cheese mix. I had to put in 2 T of cornstarch to thicken it up a bit more. I also added mushrooms & red bell pepper and used a shallot instead of red onion (it's what I had on hand.) As well as rotini pasta instead of bowtie (again, what was on hand). Lots more parsley too! I think a bit of spinach would have been a nice touch as well so I'll do that next time. THIS MADE A TON! I should have halved the recipe. Three of us ate and I think there's enough for more than 6 servings if you don't overeat.

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Mar. 16, 2007

Very good! Husband and 4 kids loved it. I added extra asiago. Also used fresh tomatoes instead of sundried.

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Rebecca W

Cooking Level: Expert

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Reviewed: Feb. 15, 2007

Great recipe! This has a lot of good flavors in it and was delicious. I love sun dried tomatoes and had picked some up to make a pasta with them and I decided to try this. The only thing is, I picked up the tomatoes in oil. And I dont know if next time I need to sautee them first or what because they was really soggy and had an oily flavor. Im used to the yummy sweet kind. So maybe Ill just try a different brand. Thanks for the recipe! *UPDATE* I made this again and it was extremely better this time. I purchased the dry packed sun dried tomatoes and it made such a better difference! I wont be buying those oily ones again! This recipe is almost exactly like a dish at The Cheesecake Factory. So much cheaper to make it yourself! Excellent!

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pink

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Moores Hill, Indiana, USA

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Reviewed: Jan. 28, 2007

The BEST recipe I've gotten off of any website. I used half-and-half instead of the heavy cream for nutritional purposes plus omitted the sun-dried tomatoes. Recipe turned out great and was well worth the effort. Thanks!

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Jenae

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Reviewed: Jan. 21, 2007

Very Yummy!!! However you can not re-heat the left overs the next day all of the oil & fat seperates....

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funfastfish

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Reviewed: Jan. 15, 2007

Very good flavor, I would have chopped the sun dried tomatoes more finely though

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LAYDEEBUG

Cooking Level: Intermediate

Home Town: London, Greater London, England, U.K.

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Reviewed: Jan. 8, 2007

This was absolutely excellent!! Like one of the reviewers, I used extra asiago cheese to make it thicker, instead of cornstarch. I also used turkey bacon instead of regular. This recipe was a hit at my party!! I will definitely make this again!!

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chigalrockstar

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Reviewed: Jan. 4, 2007

Awesome recipe. LOVED IT!!!!

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WENDYNIXON

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Reviewed: Jan. 2, 2007

This was a great dish to make when getting other cooks involved. Had one friend on the chicken- another on the pasta- another on the sauce - another on the dicing. It was a hit with the guys. And for myself (who isn't much of a dried tomato fan) I have a new appreciation for sun-dried tomatoes.

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Elisa Sue

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Mishawaka, Indiana, USA

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Reviewed: Dec. 24, 2006

Very delicious. I made this for an opening reception. Fifteen minutes after i put out the platter, all the pasta was gone. I made a small change...I used a small block of cheese (stirred it in til it melted) to thicken the sauce instead of corn starch.

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