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.

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amandak23k

Cooking Level: Intermediate

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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.

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Laura

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2009

Definitely a make again. It's only not 5 star because it didn't have a 'wow' factor. And the sauce needed thickening. I used 1 c broth and thickened with corn starch. I don't know if I used as much garlic because I use jarred/minced garlic. I added 1 tsp. to saute the veggies, 4 tsp to the sauce. And I only had thin spaghetti, so I just cut it up. Not soupy at all with thickened sauce. Thanks for the recipe :)

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Doone

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Reviewed: Apr. 4, 2009

This was a great recipe. I didn't use quite as much garlic though. I also substituted the bow ties for Whole wheat pasta to boost the protein. My kids really enjoyed it and had no idea it was good for them!

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meg12019

Home Town: Ballston Lake, New York, USA

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Reviewed: Jan. 14, 2009

This recipe was really good and healthy. Next time I make it, I'll probably boil the pasta in the chicken broth with garlic instead of using it as a sauce. I did end up wasting a lot of the sauce (I didn't want it too soupy). That's my only suggestion. Overall, very good!!

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Jessica

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 4, 2008

We found the sauce very watery although it tasted good. Try adding something to thicken it up. Also melting cheese into boiling broth seems weird. It might be better just on top.

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Damon

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Reviewed: Feb. 8, 2008

Good main dish, with lots of taste. My only complaint would have to be the sauce. Firstly, it did not need so much butter (neither did my hips!). Secondly, I just didn't get the chicken broth as the sauce. The parmesan cheese wasn't enough to thicken the sauce, so I poured about 3/4 of the sauce over the pasta mixture, tossed, and served with a slotted spoon, thereby draining most of the sauce back into the pan, instead of on our plates. The kids loved it, but I had so much left over "sauce" (broth) that I just tossed (wasted) it. I added the parmesan, and some extra shredded cheddar-jack to attempt to thicken it. All in all, it was very tasty, but I need to figure out a healthy way to thicken the sauce, and decrease the butter.

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mrsmcmartin

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Oct. 5, 2007

Very good... even the kids liked it!

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IMJEN2

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Reviewed: Jul. 31, 2007

This was delicious. I did change a couple of things. I roasted the zucchini spread with olive oil and garlic in the oven first (the grill would also be great). In the sauce, I replaced the water with white wine and added a little cornstarch to thicken. Overall, great flavor but I'm not sure it would have been as flavorful without the wine.

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Michelle A

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Reviewed: Aug. 17, 2006

good way to eat up zucchini when it is in season. I liked it a lot and so did the family.

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outerspacey

Cooking Level: Beginning

Home Town: Traverse City, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: May 20, 2006

My family loves it when I make this recipe!! We've found that it's a delicious way to use up extra zucchini....

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NUTMEG5

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Reviewed: May 12, 2006

The dish was very good although I thought there were a few too many steps into preparing it and the amount of carrots and zucchini seemed to be alot for 1 lb of pasta. So instead of boiling 1 pound of carrots and setting them aside I stir-fried 2 zucchini, 1/2lb of carrots and garlic all together then I followed the rest of the recipe and I added a 1/4 cup of cooking wine to give it a boost. It came out very good there were no complaints, not even from my fussy 14 year old that won't eat carrots!

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Jackie1013

Cooking Level: Expert

Home Town: Southington, Connecticut, USA

Living In: Plantsville, Connecticut, USA

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Reviewed: Sep. 13, 2005

This is a good dish. I did not have parmesan cheese on hand so I used mozzarella instead and it tasted good.

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S Barber

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Reviewed: Sep. 4, 2005

Good dish; makes good leftovers. I undercooked the carrots and zucchini slightly so that they were not mush after being added to the skillet the 2nd time and I'm glad I did so. Also, I seasoned the chix with lemon pepper before browning. Next time I will add the parmesan to the plate instead of the skillet, because it did not melt into the broth.

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