Reviewed: Aug. 14, 2008

hmmm, thought this was just ok

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Reviewed: Aug. 13, 2008

This was a very good recipe, but like everyone else I had some changes: I used egg whites mixed with a little water instead of whole eggs for breading the chicken - just to cut some calories. And since I don't like the taste of canned diced tomatoes, I used 1.5 lbs. of sliced roma tomatoes instead. The taste of the basil really made this recipe excellent. I suggested to my family that we just grill the chicken next time and toss it in, but everyone really liked the breaded chicken. I will definetely be making this again!

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BLONDIENEG

Cooking Level: Intermediate

Living In: Elk Grove, California, USA

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Reviewed: Aug. 13, 2008

This was a really good dish. I followed the advice of previous reviewers and served the chicken on top of the pasta.

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SpottedSparrow

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Aachen, Nordrhein-Westfalen, Germany

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Reviewed: Aug. 13, 2008

Loved this recipe! I used plain diced tomatoes and added my own garlic and olive oil. So good!

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Aug. 12, 2008

My husband loved this. The basil is wonderful. It tasted like it came out of an italian kitchen! My house smelled great while it cooked..

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nancyt

Cooking Level: Expert

Living In: Monterey, California, USA

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Reviewed: Aug. 11, 2008

My husband, a friend, and I all loved this dish (friend said he was very impressed and thought it was restaurant-quality). I followed the directions exactly, tho I had to use dried basil leaves instead of fresh. I definitely used both eggs, but nowhere near 2 cups of bread crumbs... I feel 1 or maybe 1 1/3 would be plenty. The only other thing keeping me from giving it a 5-star rating is that it took me about an hour to make (start to finish), and that's a long time in the end.

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ALK02G

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Reviewed: Aug. 10, 2008

It was okay, nothing to get excited about. I dont really understand all of the raving reviews. Without the pepper flakes this would have been very bland. I have a much better version of this dish that I will continue to make.

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Lindsay

Cooking Level: Intermediate

Living In: El Dorado, Kansas, USA

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Reviewed: Aug. 6, 2008

This was really good! Didn't have any red pepper flakes, so I just added extra seasonings. I did just as the recipe said and mixed the chicken in. It didn't make it soggy at all. Some of the breadcrumbs came off, but mixed into the sauce, so it still tasted great!!! Will def. make again!

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elisa80uf

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Reviewed: Jul. 21, 2008

This was like chicken parm cut up and tossed with spicy tomatoe sauce. A lot of the breading on the chicken came off when tossing. A lot of work when my family would probably prefer basic chicken parm cutlets with pasta on the side.

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LoveToCookFL

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Reviewed: Jul. 15, 2008

So good! I followed the suggestions, and served the chicken separately. I used one egg, but all the breadcrumbs - and I was happy I did, since it was just enough. I used panko breadcrumbs for some added crunch, 1 tbsp red pepper flakes, and added onion and garlic powders to the sauce. It was so good, that I'm eating just the pasta (no meat) as leftovers - and I never eat meatless meals! Thanks!

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SADS

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: San Angelo, Texas, USA

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Reviewed: Jul. 15, 2008

This was delicious, I made it for my boyfriend for his birthday, and he loved it. It's also good without the chicken if you are serving vegetarians. I definitely recommend doubling the amount of red pepper if you're a fan of spicy food. 2 tablespoons was enough of a kick without being too overwhelming.

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valerie

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Reviewed: Jul. 11, 2008

When I first tasted this, I thought it was an average pasta dish, but as I continued eating it, I realized that this was actually a five star dish! I usually just use regular canned tomatoes even when the recipe calls for a special kind (garlic and olive oil tomatoes, in this case), but this time I decided to go with the recipe and I believe it made a significant difference. Yum! Thank you!

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natsberrypie

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2008

We loved the bread crumbs as a substitution for flower on the chicken. It made for a lighter taste. We will defiantly make this one again.

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GoneSideways

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jul. 9, 2008

I used ground pork sausage instead of the chicken. I will continue to make this recipe as my family LOVED it! I will stick with the beef or pork and use a 14oz can of tomoatoes next time. Very easy and very tasty!

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jul. 4, 2008

I give this one 4 1/2 stars, it was really good. Those girls in Brooklyn can really cook! I made it for my 4th of July party and it was a hit. I made it without the chicken, because I was grilling so many meats, I thought we needed something without meat. This definitely hit the spot, all my guests loved it. Nice easy recipe that I will be making again.

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Mom of Two

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 4, 2008

Delicious, with a few changes to suit my personal tastes. Instead of doing the chicken, I sliced up some hot Italian sausage links, a red bell pepper, and a small yellow onion. I sauteed them with the red pepper flakes and garlic until the sausage was lightly browned and the veggies were tender. This makes it a 2-pot recipe instead of a 3-pot, so less cleanup. Then I added 28 oz of crushed tomatoes (I don't care for the chunks), the tomato sauce and basil, and some salt to taste. Simmered 20 min, mixed it all up with the cooked penne, and topped with fresh mozzarella and a sprinkling of parsley. Spicy sausage and peppers - yum! I did decrease the red pepper flakes to 3/4 tsp instead of the full tsp. Will make again - thanks!

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WITZKEN

Cooking Level: Intermediate

Living In: New Hope, Minnesota, USA

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Reviewed: Jul. 1, 2008

This recipe went over very well in my home. Even my picky son loved it. I made a couple of changes. I used half Italian bread crumbs and half parmesan bread crumbs. I also used regular diced tomatoes because that's what I had. I doubled the recipe because I have a family of 6 and we have leftovers. I only used half the amount of bread crumbs and eggs requested and I still had some to throw away. I think next time I make it I'll increase the amount of penne as well. Great and quick recipe. Will make again very soon. Thanks for the great recipe.

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QuadAMom

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Stuttgart, Baden-Württemberg, Germany

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Reviewed: Jun. 28, 2008

Made it to the recipe, but used plain diced tomatoes and added garlic/olive oil myself to avoid high fructose corn syrup. Really good!

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DocSeven

Cooking Level: Intermediate

Home Town: Mullica Hill, New Jersey, USA

Living In: Bridgeport, Connecticut, USA

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Reviewed: Jun. 27, 2008

This was VERY good! I didn't have red pepper flakes on hand, which is fine because I didn't want anything spicy. I also used pizza sauce instead of pasta sauce, and that worked well too! If you don't have a box of bread crumbs, you can simply toast a slice of bread and break it apart into crumbs, works great. This is an amazing recipe, I will definitely make it a lot. :)

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Beekie9

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Reviewed: Jun. 26, 2008

Very good! My Italian husband liked it a lot. I only had a small can of diced tomatoes (14.5 oz) so I used a whole can of tomato sauce. I served the chicken on top like others suggested. Will definitly make again.

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Callie

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Brooklyn Girl's Penne Arrabiata

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