Reviewed: Jan. 14, 2013

I LOVED this recipe. I made it for my family and my best friend and I got raves about it. I left out the mushrooms because we aren't big fans of them. DELISH!! I tried to add a picture but it won't let me.

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Reviewer:

ajtweitmann2

Reviewed: Jun. 3, 2012

made this tonight and it was a nice change from the typically spaghetti and meatballs. i didn't marinate the chicken but just sauteed it with the marinade ingredients (which as other's mentioned, i think is too heavy on the Italian seas). i used almost double the sauce and subbed fresh grated parm cheese for the jack. i also used whole wheat angel hair instead of regular spaghetti. it was flavorful and very easy to throw together. kids enjoyed it too! thanks.

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Feb. 27, 2012

Loved it. Made it just as written with the exception of adding extra sauce, and I used whole wheat noodles.

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3 users found this review helpful

Reviewer:

letseat

Cooking Level: Intermediate

Reviewed: Jan. 10, 2012

Whoa! Fantastic with this twist. Preparation: 1) cube the chicken and season with McCormick's Steak Seasoning + chopped basil + olive oil. 2) Dice bell pepper, mushrooms, broccoli and onion. 3) Cook: Cook the chicken mostly through, add veggies and cook til soft. Pour in the spaghetti sauce, reduce heat to low, cover, and wait for spaghetti noodles to finish. 4) Add chicken mixture to cooked spaghetti in a large bowl. 5) Mix in 1/4-1/2 cup of mild sharp cheddar, combining everything. 5) Serve. Awesome, my son agreed, and we had everything on hand. Use proportions similar to 4 person serving. Just tweak the proportions using your best judgement. Easy and quick.

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Reviewer:

Tejas_foods

Reviewed: Oct. 13, 2011

Going to totally change a lot of this... cut the chicken before i marinate it, marinate it in three cheese italian dressing, leave out the broccoli & peppers & bay leaves, under cook the pasta before i bake it, and add more sauce. I think it will be fantastic... guess we will see. However, I love the general concept!!!

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Reviewer:

Cowanbd

Reviewed: Apr. 23, 2011

This recipe was great. i used boneless skinless chicken thighs instead of the breast. Next time I will try it with whole wheat pasta.

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Reviewer:

Evanique

Reviewed: Dec. 13, 2010

Delicious!

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Reviewer:

allyj5002

Reviewed: Nov. 8, 2010

I agree with the other reviewers, it's a little bland; I think because there is to much spaghetti and not enough sauce. A 1/2 lb of dry spaghetti and a 25 oz jar of sauce would make a better pasta to sauce ratio.

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5 users found this review helpful

Reviewer:

Kim

Cooking Level: Expert

Reviewed: Jul. 10, 2010

I really did not care for this dish. To me, the flavoring of the chicken just didn't mesh well with the rest of the dish. Maybe if the chicken was sauteed with garlic and onions, it would be better? I don't plan on trying to find out, though. I think I'll just stick with ground beef for my baked spaghetti.

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Reviewer:

LJANAY44

Cooking Level: Intermediate

Living In: Goldsboro, North Carolina, USA

Reviewed: May 23, 2010

Excellent combination of flavors. Like others, I increased the sauce and garlic by 50%. Also cubed the chicken before marinating to increase flavor infusion. Yum!

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