Reviewed: Dec. 19, 2010

Great dinner recipe. I added fresh spinach when adding the tomatoes.

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MikiCollins

Reviewed: Dec. 2, 2010

Tastes even better with imatation crab instead of chicken.

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STACIJS

Reviewed: Sep. 6, 2010

Wow, this was such a great recipe! Not too salty or too bland. Really good flavor! A few alterations: I added mushrooms which were yum. I didn't have white wine so I used sherry. I was out of basil so I used oregano. I will definitely be making this again. Husband and 3 year old daughter loved it too!

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mollyanne1224

Cooking Level: Expert

Home Town: Callaway, Nebraska, USA

Living In: Kearney, Nebraska, USA

Reviewed: Aug. 27, 2010

Love this recipe! Super easy and tastes good!

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hanzu81

Cooking Level: Intermediate

Living In: El Paso, Texas, USA

Reviewed: Aug. 20, 2010

This is by far the beset chicken alfredo I have ever had! Definitely better than any I've had in a restaurant. I had no white wine on hand so I used chicken broth and it was great, but I'm sure the wine would just push it over the top! I did add a few more seasonings than in the original recipe. My husband loved it! And he is not a fan of something new. He always has some other ingredient that would be better but this time he couldn't say anything, he was too busy stuffing face!

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Mrs.Cole

Cooking Level: Intermediate

Home Town: Calhoun, Georgia, USA

Reviewed: Aug. 12, 2010

I liked this recipe, but my kids didn't. I probably won't be making this again until they are older, because it seems to be more for an adult taste. Or maybe it is just my kids!?

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HEIDIMCMULLIN

Reviewed: Aug. 10, 2010

Great! Used a can of diced tomatoes instead since I didn't have anything else on hand.

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Sara

Cooking Level: Beginning

Reviewed: Aug. 6, 2010

This was just OK for me. I sliced the chicken into strips and baked in the oven with minced garlic while I prepared orzo to serve with this. Then I used the white wine to deglaze the baking pan and poured that into my sauce. DH loved it, I thought it was alright - seemed a bit bland.

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

Reviewed: Aug. 2, 2010

This was fantastic! Like many others, I chose this recipe because it was simple and didn't take long to make. My husband and I both loved it. This will be going into regular rotation. I did change a few things. I used Classico roasted garlic alfredo sauce because that is what I had on hand. Also, I used 1/2 a tsp or so (just a guess because I didn't measure) of dried basil since I didn't have any fresh. We served it with rice and topped it all off with a little freshly shredded parmesan. The chicken came out perfect. Thinking about adding some mushrooms to it next time. I can't wait to make it again! Yummy! FYI: For those of you who don't know, roma tomatoes ARE plum tomatoes. They are just one type of plum tomato. Just thought I would put this out there as I saw many people mentioning in their reviews that they could only find roma, not plum, tomatoes at the grocery store/market. Hope that helps!

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beylia

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Montreal, Quebec, Canada

Reviewed: Aug. 1, 2010

This recipe was a great base. I used a rotissarie chicken that had been deboned, skinned and chopped. While cooking the pasta I added a large broccoli crown that was cut into florettes and 3 large cloves of garlic to the pasta water. I used 1/2 cup of white wine, a small can of mushroom stems and pieces and half a jar of sun dried tomatoes packed in oil. This was a complete meal and matched anything that I've had at the pasta restuarants.

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