This was just ok for me. It was a bit bland for all the prep and clean up time involved. I even tried to pep it up a bit by adding some hot sauce and extra spices. On the plus side, I was able to prepare it in advance and just pop it in the oven when we were ready to eat. Also, I the chicken breasts and whole wheat pasta didn't dry out.

This was soooooo GOOD! I had some prepared chicken, so that cut some time after work. I also used fat free milk instead of regular milk to cut some fat. I will definately make this again, and cut the portion size! It was a lot for my husband and I.

Different flavors than I usually cook with. I love cilantro, so the dish tasted great to me. I added parmessan cheese to the sauce. I also added broccoli and peas.

Very tasty. Hubby thought it was a nice alternative to baked ziti, but thought it could have used more chicken. I used dried dill and omitted the cilantro (hate it). It took forever for the bouillon cube to dissolve in the butter! If you use unsalted butter for the bechamel sauce, I recommend adding some salt to the sauce. The leftovers weren't quite as good as the fresh product, so next time I'll probably cut the recipe in half.

Scared at first, because when I tasted the red sauce mixture I thought the dill taste was too strong, but when the bechamel sauce and the red sauce are incorporated the flavor really balances out nicely. None of the seasoning was overpowering, and almost everyone had seconds. My husband is a picky eater and he wants me to make it again. The only thing I did different was use dried dill (about 1 tsp) and omitted the cilantro (just b/c I didn't have any). One other thing, I used just the regular tomato paste, so I added about 1 tbsp of italian seasoning. WONDERFUL DISH!!!

This is a very tasty pasta dish and quite versatile too. I halved the recipe and made the following changes because I didn't have all the ingredients: -rotini pasta instead of penne -shrimp instead of chicken -store-bought pasta sauce with mushrooms instead of the tomato paste and water -parsley instead of cilantro My husband loved it, had 3 servings and took the rest for lunch at work.

This is a really great pasta dish, and a favorite in my house. Thanks for sharing.

This pasta dish was sooooooooo delicious and I'm definitely planning on making it again. There are somethings I'm going to change next time that will make this even better: leave out the cilantro, double the bechamel sauce, and cut up the chicken in tiny pieces. Note: this bechamel sauce is the easiest and tastiest white sauce I've ever made!!

I used leftover penne noodles that were sitting in the firdge waiting to be made (cutting down on the amt of work). This turned out great! I did marinate the chiken in some spices beforehand though.

This was very good and a great way to use up leftover chicken and vegetables. I skipped the cilantro and peas and used broccoli and mushrooms instead. Also added some hot sauce to the sauce to give it a kick. Gang enjoyed it. Thank you!

I made this for a friend who had just had a baby. I added more peas and corn, and skipped the cilantro. Their whole family raved!

This is a great recipe! I didn't have the cilantro, dill weed, or green pepper, so I substituted fresh basil and steamed broccoli. The two sauces melded perfectly together. It was delicious, and I would definitely make it again.

Delicious. This turned out even better than expected. The white and red sauces came together beautifully. Don't skimp on the fresh herbs.

Good dish. Used fresh broccoli, cooked with the onions and peppers, and omitted the peas.

They loved it.

My boyfriend loved this! I thought it would be too much cilantro but it turned out ok. :)

This is my boys' favorite new pasta dish; I wouldn't change a thing about it!