Reviewed: Sep. 4, 2009

Great recipe! I pounded the chicken down thin and let it marinate all day. We grilled it and it came out very nice. I did cut the olive oil in half for the marinade. I also marinated the tomatoes in the olive oil (also cut that in half) and the balsamic vinegar along with some minced garlic, salt, pepper, 1/4 tsp. of red pepper flakes and chopped fresh basil. While the pasta was boiling I sauteed 1/2 c. of chopped onion then added the tomatoe mixture and let that warm up just a bit. Tossed that in with the chicken and pasta and topped it with a little parmesan cheese - delicious!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Sep. 2, 2009

This dish is GREAT! The only alteration I made was grilling the chicken and adding a little feta cheese before serving. My nine-year old said it was the best chicken he ever had!

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Heather W.

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Reviewed: Sep. 1, 2009

I adjusted the serving size on this meal for two. My boyfriend really enjoyed it. The only addition I made was some finely sliced red onion. I couldn't believe he actually ate the tomatoes, he's a very picky eater and hates veggies but since they had marinated in the vinegar and oil he gobbled them up! I didn't use the second half of the oil and vinegar addition to cut down on the calories. I will make this again.

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NghtSkyyStarz

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Parker, Colorado, USA

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Reviewed: Aug. 29, 2009

I liked this quite a bit and my husband absolutely loved it. A couple of bites in he claimed it was his new favourite pasta dish. I added some feta at the very end as suggested by another reviewer and I found the saltiness of the cheese complemented the dish nicely. Thanks, Katherine!

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Sugar8184

Cooking Level: Intermediate

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Reviewed: Aug. 18, 2009

Really good! You can adapt it easily to your tastes as well! I loved it cold as well!

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balletochef

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2009

This was delicious! Good olive oil and aged mellow balsamic are paramount. I had some fabulously fresh tasty tomatoes that I damaged by baking. Next time I make this, I'll chill it, not bake the tomatoes, and serve it cold for a picnic. Very good! Thanks!

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timujin

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 9, 2009

This was a nice change to our normal routine. I added a little brown sugar. Would make again.

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carliej01

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Reviewed: Aug. 5, 2009

This was really good. I didn't add the additional balsamic/olive oil at the end because it seemed like too much and it was perfect without it. The only change I would make next time is to add the tomatoes to the chicken in the oven because I like my tomotoes cooked a little.

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Marilyn989

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Reviewed: Aug. 2, 2009

Great Recipe!!!! I followed it exactly except I quarted my tomatoes. I just like them smaller. I was really concerned about 2 ounces of fresh basil, but it was fabulous. I eaten it warm and cold and it is great both ways. The recipe says 6 servings but I divided it up into 12 servings. This recipe makes a lot!

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wtpooh

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Aug. 1, 2009

Wonderful recipe! The only thing I did differently was I grilled the chicken for a few minutes on each side, then placed all the breasts in a baking dish with the rest of the marinade and baked at 350 for 15 minutes (they were thick breasts). The addition of some sauteed Shitake Mushrooms were really fantastic. Added a true depth of flavor.

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Cyndie

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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Reviewed: Jul. 28, 2009

This was tasty. I used thin chicken breasts so I just cooked them in the pan and didn't transfer them to the oven. Definitely add fresh basil as this compliments the balsamic. Bon Appetit

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breber17

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2009

Perhaps I did not use enough oil in cooking, but I had no "juices" in the pan to speak of, hence, the dish came out a bit dry. Next time, I may make a pesto sauce (using basil, garlic, nuts, and olive oil) to serve on the side.

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JULIEK2

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Jul. 26, 2009

This has a great flavor! I even used a can of diced tomatoes and it was still very good. The only reason I subtracted a star was that I think the balsamic vinegar in the marinade is enough. I think any more will really overpower the meal. It was great and I would definitely make this again!

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AshleyB

Cooking Level: Beginning

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Reviewed: Jul. 25, 2009

I loved this, it was very fresh tasting I have to admit I was a bit worried that there was too much Balsamic and it would taste too vinegary..... loved the basil in this too

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AUDINARY1

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Reviewed: Jul. 23, 2009

it was very good - not the best I ever had but good. I'll make it again because its easy, tasty and farily healthy. I had plenty for leftovers and it was good cold too.

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stellaaa

Cooking Level: Beginning

Living In: Denver, Pennsylvania, USA

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Reviewed: Jul. 17, 2009

I loved this recipe, I went a little heavier on the balsamic, and added some black beans too. Very good!

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Geekblink

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Reviewed: Jul. 17, 2009

Turned out very plain. We didn't like it.

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Julie H

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2009

Outstanding flavor. I cooked the chicken through on the stovetop--didn't need the oven. Used whole wheat pasta for a really healthy, filling dish. Yum! It smells amazing while cooking.

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smileysv

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 14, 2009

What a great dish! I now use this marninade on meaty fishes because the flavor is so robust. An added bonus is that it's so easy to make.

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jsams

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Reviewed: Jul. 11, 2009

Perfect! A bit time consuming, but it all works well together (you're always doing something while other things are happening), it's a very well organized recipe! I felt there wasn't enough "sauce" on the dish, but my guests and husband enjoyed it as is! Made enough for 6 EASILY! Delicious!

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