Reviewed: Nov. 12, 2007

Very good and easy base receipe!! I rated it a 4 because I had to make some modifications which made it a 5!! I took some suggestions from others and used 2 tablespoons of olive oil instead of butter, added crushed red pepper for a little heat, used parmesean cheese instead of Romano, cream of mushroom 0 because that was all I had and added frozen broccoli in the boiling water during the last 4 minutes of cooking my whole wheat spiral pasta. SO YUMMY!!

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Jessie

Cooking Level: Intermediate

Home Town: Reading, Pennsylvania, USA

Living In: Parkland, Florida, USA

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Reviewed: Nov. 9, 2007

This was wonderful! I did make changes for what I had, what others sugested, and what I enjoy. This recipe would be great many ways. I didn't have romano so I used lots of parmesan, and I only had cream of mushroom soup and it was great! I love veggies so I threw in some sauteed onions and zucchini. 1/2 of the pasta was perfect for the amount of sauce. I used the sun dried tomatoes in a jar with oil, and actually cooked my chicken in some of that oil. I added extra garlic and milk, and in the end I added a little sugar and crushed red pepper while it was simmering. I substituted olive oil for butter, and italian seasoning for parsley. Work with what you have and it will be great!

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Juli

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Reviewed: Oct. 28, 2007

Great!

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Janice

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Reviewed: Sep. 16, 2007

Seemed like too much butter for me so instead used about 2T olive oil. Halved the pasta, used more chicken and the results were great!

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yogamom

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2007

I made this recipe one night when my husband and I had an overnight guest. Both my husband and our friend went back for seconds, which my husband NEVER does! I wasn't too thrilled with the sundried tomatoes but it tasted ok to me. My husband has already asked when I will make it again...guess I'll learn to deal with the tomatoes.

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Mrs Downes

Cooking Level: Intermediate

Home Town: Sidell, Illinois, USA

Living In: Fussa, Tokyo, Japan

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Reviewed: Jul. 14, 2007

Mama said if I couldn't say anything nice, not to say anything at all! Enough said!

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sagedoodlebug

Cooking Level: Expert

Living In: Bartow, Florida, USA

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Reviewed: Jul. 4, 2007

Excellent recipe, and so easy! I added some chopped spinach just before tossing in the chicken. I might add some pine nuts and/or lemon pepper seasoning next time, but this recipe is great as-is.

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DSDUGAN

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jun. 4, 2007

This recipe was awesome! It was the easiest and quickest dinner I've ever made, and it looked like I spent hours. I used fettecini noodles instead and it was delicious.

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Casey D

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Reviewed: Jun. 4, 2007

This recipe was very good. It was a nice meal to make on a weekday and the family enjoyed it. I was leary of the condensed soup, so I bought the light version. I also made a few changes. I browned the garlic and then added boiled chicken to brown. I also used fresh parsley. I did'nt add any salt (because of soup and sundried tomatoes- enough with the sodium). In addition I used 5 cloves of garlic- after all I am italian.

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SHARONPCAL

Cooking Level: Intermediate

Home Town: Milford, Connecticut, USA

Living In: Chesterfield, Missouri, USA

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Reviewed: May 24, 2007

This was VERY GOOD!! I'm sad there weren't enough leftovers for both my husband and myself to take for lunch today! I read through many of the reviews and made several changes, one of which was halving the pasta (I used tri-color rotini), which made the amount of sauce just perfect! I used the "light" cream of mushroom soup, sauteed green onions and garlic in olive oil first (instead of butter), and added a splash of dry white wine. I also used Italian seasoning instead of parsley and added some crushed red pepper. I rehydrated my sundried tomatoes by tossing them in with the pasta! Worked great. I used fresh grated Parm as well. So tasty - I want to make it again soon! Thanks for a great recipe!

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JJM

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 28, 2007

This was excellent! I took others advise and made a few changes - used 1/2 box of farfalle and full amount of sauce - it was just right; used italian seasoning instead of parsley, more pepper, and a little red pepper; only used 1/2 of butter; didn't have romano so I used about 1/2 cup of asiago cheese instead. I will definately make this again!!!

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Katie

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Reviewed: Apr. 3, 2007

Excellent and easy to make! Took me a little work with the spices to make sure it doesn't just taste like I poured chicken soup over pasta. Will consider using egg-noodles next time to mesh the flavors. Overall a great dish, that looks more complicated than it is!

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Akkadoll

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Asheville, North Carolina, USA

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Reviewed: Mar. 14, 2007

Amazing recipe.. everyone in my family loved it! It was one of the first real recipes that I ever followed (I'm just beginning to cook now) and I was so happy with the results. I did add some white wine for extra flavor and then some broccoli for extra color. It looked beautiful in the dish.. I cannot say more good things about this recipe and SO easy!!

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Sheryl

Cooking Level: Beginning

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Reviewed: Mar. 5, 2007

this recipe is great! I put some crushed red pepper in for a little added zip! I was going to put fresh mushrooms in too but I forgot! I like this recipe alot!

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gennie

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Lakeville, Minnesota, USA

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Reviewed: Mar. 1, 2007

This was even better the second day.

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TAMRAKAT

Cooking Level: Intermediate

Home Town: Northridge, California, USA

Living In: San Jose, California, USA

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Reviewed: Feb. 23, 2007

I give this 4 stars with the recipe as is, but I make changes to it! CHANGES: 1. 1 tsp black pepper during cooking (instead of 1/4) 2. Add 1-2 cups of chopped up fresh spinach after mixing sauce with pasta. Heat just enough to warm spinach just before serving. 3. Change pasta from farfell to penne. 4. Swap out parsley with Italian seasoning for more flavor.

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April P.

Cooking Level: Intermediate

Home Town: Washington Court House, Ohio, USA

Living In: Delaware, Ohio, USA

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Reviewed: Feb. 18, 2007

This one is definately a keeper. I think it's "the Bite" that the romano has that really kick starts this pasta dish. I added a fraction more liquid to the sauce (personal preference) FIVE STARS ALL THE WAY!!

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Miss Bumbles

Cooking Level: Intermediate

Home Town: Tathra, New South Wales, Australia

Living In: Busselton, Western Australia, Australia

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Reviewed: Feb. 12, 2007

To add a little twist, I tossed in fresh bacon bits to give it a carbonera twist and the taste of the bacon and sun dried tomatoes together were heaven! This was the PERFECT quick recipe to cook for my household when I wasn't really in the mood to cook! Fabulous!

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Jennifer

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Reviewed: Jan. 14, 2007

I cooked this pasta for dinner the other night and I thought it was just ok - my husband liked it more than I did though. I did change the recipe somewhat. I used cream of mushroom soup, I sauteed a shallot and a clove of garlic with the chicken. I also added some blanched asparagus which I'd cut up. In the end, we found that this dish didn't really wow us at all.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jan. 11, 2007

Very easy to make and full of flavour. My boyfriend who is a fussy eater has called this his favourite dish. I omitted the romano cheese and instead of dry parsley I put in fresh herb paste. Occasionally I will also put in a tablespoon of tomato pesto for extra flavour & colour. Also a hit with guests.

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nicole

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Chicken, Garlic, and Sundried Tomato Pasta

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