Reviewed: Dec. 27, 2011

Great recipe! I made it a few weeks ago, and everyone loved it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

RosaleenBan

Cooking Level: Expert

Home Town: Phillipsburg, New Jersey, USA

Living In: Montclair, New Jersey, USA

Reviewed: Dec. 22, 2010

This recipe made SO much food!!!! Way more than expected. I made some changes... I added onions, browned the chicken by itself with salt, pepper and garlic and then kind of stir fried all the veggies... I didn't use as much of the garlic, probably 8 cloves worth instead of 12. I used some corn starch to thicken the "sauce" though it didn't thicken much but it's ok since I didn't use as much water, therefore it coated the pasta without leaving a mess at the bottom. The cheese did not melt into the sauce, it globbed together. I had to fish it out and then add Parmesan as a topping instead. I used the full amount of carrots but couldn't even fit the full amount of zucchini in the large, deep skillet I had! That's a heck of a lot of veggies... I had to cook things in stages and add it to a humongous bowl afterward, to toss everything together. Next time I will definitely halve the recipe. 5/6 people in my family liked it. I served this food with honey-yogurt berry salad and a green salad to make a filling but low fat meal.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

annorarose

Cooking Level: Expert

Reviewed: Oct. 19, 2010

make this all the time now. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

legorosequeen

Reviewed: Oct. 2, 2010

This was good, but I modified the recipe using reviewers comments. I didn't boil the carrots, I sauteed them with the zucchini and garlic. I also added cornstarch to my sauce, and subbed in white wine in place of the water, so the sauce really clung to the food.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Angela W

Cooking Level: Expert

Reviewed: Sep. 14, 2010

What a great dish! So simple and light and very satisfying! No need to boil the carrots in a seperate pot; soften them in the pan before adding the zucchini and go from there. thank you!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jenifer

Reviewed: Jul. 19, 2010

Excellent flavor, though I had to change a few things that did not make sense. There was way too much liquid so had to boil down the broth and finally the added cheese thickened the sauce. I also cut in half the amount of pasta as it overwhelmed the veggies. Great recipe and easy to modify to your taste with the addition or subtraction of other veggies!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Stephanie L.

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Apr. 4, 2010

I only used about 1/2 as much of the veggies and the garlic. It was delicious.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

pambecee

Cooking Level: Intermediate

Reviewed: Dec. 2, 2009

You dont need that much broth for this one.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Medeya

Reviewed: Aug. 4, 2009

I didn't make the sauce because my kids prefer an olive oil sauce ( i know plain). I added frozen peas and a yellow squash. I make this a lot with whatever veggies I have and leftover baked chicken and whatever pasta I have on hand.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Jul. 28, 2009

Wonderful flavor! I added corn starch to the sauce to thicken it up. Less butter can be used in the sauce to make it a bit lighter. The parmesan cheese might be better sprinkled on top because it didn't completely melt in the sauce and was clumpy. With these changes, I'll definitely make it again.

Was this review helpful? [ YES ]
3 users found this review helpful