Reviewed: Dec. 15, 2006

This is very easy and my boyfriend loved it!

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Jaclyn

Cooking Level: Intermediate

Home Town: Mequon, Wisconsin, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 9, 2006

Good! I used cream of mushroom soup and it was really nice.

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Dec. 6, 2006

I loved this recipe, I didn't have cream of chicken so I used cream of mushroom, and it was very tasty with that. I added crushed red peppers to give it a kick which was real nice. My dad said it looked like something from the Cheesecake Factory, looks kind of like the Louisiana Chicken Pasta. Had to add milk because it got a bit dry. Thanks for the recipe!

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shirinf

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Reviewed: Dec. 4, 2006

This was phenomenal! I also doubled all the ingredients for the sauce and added 2 chopped zucchini’s. I only used about 3/4 cup of skim milk and that was plenty. I also added about 1-2 tlbs of sugar near the end, while it was simmering.

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K23KoR

Cooking Level: Beginning

Home Town: San Jose, California, USA

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Reviewed: Dec. 3, 2006

This was surprisingly good. I wouldn't say it was five-star quality, but much better than I was expecting. If you're expecting to make sauce for 8 people from the ingredients listed, though, think again. I made the pasta for two and still used a whole can of condensed soup. I also added some basil, and fried the chicken in the pan with the garlic (used olive oil instead of butter)... it was good. If I have one gripe with this recipe, it's that the sauce is too thick. Next time I might add more milk and see where that takes me.

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Carly

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Reviewed: Nov. 27, 2006

My husband loved it. I liked it, however it was a bit rich. I sauteed some red onion and zuchinni with the garlic. The sundried tomatoes were the best part.

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BKcook

Cooking Level: Beginning

Home Town: Bethlehem, Pennsylvania, USA

Living In: Parkville, Maryland, USA

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Reviewed: Nov. 27, 2006

easy and simple to make. i used cut-up chicken instead and made it with pasta

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may

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Reviewed: Nov. 15, 2006

Very good...used cream of mushroom because we were out of cream of chicken. Next time I will use half the pasta so that it is a little more saucey as a previous reviewer suggested. We put half the leftovers in the freezer...hope it's good when we pull it out and make it in a pinch!

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Kara

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Reviewed: Nov. 1, 2006

I used parmesan cheese and 1/2 fat cream of broccoli soup and added fresh broccoli to the dish. It was fantastic!!!!

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Meg

Cooking Level: Intermediate

Home Town: Brampton, Ontario, Canada

Living In: Caledon, Ontario, Canada

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Reviewed: Oct. 29, 2006

My husband and I have made this recipe several times and love it! It's really easy and very delicious. We use a T of Olive Oil now when cooking instead of all that fatty butter. Other than that, great!

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JESSIESTAR7

Cooking Level: Expert

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Reviewed: Oct. 29, 2006

YUMMY! This recipe is so good. Made it for friends and they said it was restuarant quality. Followed the recipe. I cooked the chicken ahead of time with Emerils Bayou Blast and fied in a little EVOO and 1 Tbs. of butter until browned and no longer pink. I just put it in the fridge until needed. Good stuff! Will make again.

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S. Brown

Cooking Level: Intermediate

Living In: Hickory, North Carolina, USA

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Reviewed: Oct. 13, 2006

This was really good!:) When I saw condensed cream of chicken soup for the sauce I thought YUCK! But it turned out so GOOD!:) I used an 8 oz pkg of pasta and kept the sauce ingredients the same. It was great! Thanks for sharing!:)

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Oct. 12, 2006

Hey, Damon... you're wife's a lucky lady to have you cooking for her! This recipe was exceptional, and went really well over farfelle with the suggested side of steamed asparagus. If I didn't know it contained "cream Of" soup, I might not have figured it out, it was that good. We did end up doubling the sauce, adding a splash of Pinot Grigio and used the sun-dried tomatoes packed in oil. Tasted like restaurant fare to me. Thanks for this new keeper!

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Oct. 10, 2006

i followed the recipe just about exact (I eyeballed the milk, chicken, tomato, parsley) and added more garlic. It was great. Something I would easily make again. Next time, I might cut the butter or find a way to omit it- but not for taste. I thought the pasta was the perfect shape, and I mixed it all together so it was a nice coating and not too saucy.

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Megan D

Cooking Level: Expert

Home Town: Sunrise, Florida, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Oct. 2, 2006

I just tried this quick and easy recipe last week for my very picky husband. He loved it he went back for seconds and left overs the following day. Great receipe!

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Monica21

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Reviewed: Sep. 27, 2006

Great recipe!

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t22diddy

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Reviewed: Sep. 25, 2006

This recipe was delicious! My husband and I enjoyed it thoroughly. I followed the recipe more closely than any ever before, but I also added broccoli and used garlic spaghetti instead of farfalle. Read the ingredients/ directions carefully and cook the chicken before it goes in the sauce!

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Leah

Cooking Level: Beginning

Home Town: Woonsocket, Rhode Island, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Sep. 14, 2006

Easy and yummy - didn't feel too heavy, it was nice to use Cream of Chicken soup instead of a cream. I used sun dried tomatoes that were in olive oil and herbs and I also used fettucine instead.

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Amajan

Cooking Level: Beginning

Home Town: Madison, Wisconsin, USA

Living In: La Mesa, California, USA

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Reviewed: Aug. 8, 2006

This dish is deliscious and fast!! My kids even loved it!!

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Gia

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Reviewed: Jul. 6, 2006

The sauce in this pasta dish is creamy and absolutely wonderful! All of the flavors come together perfectly! Any pasta can be used with the chicken and sauce to create a delicious dish!

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jeanette_elaine

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Chicken, Garlic, and Sundried Tomato Pasta

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