Reviewed: Jun. 5, 2006

Second time I made this recipe. After I started cooking I realized I had no sundried tomatoes or diced tomatoes. Instead, I used 1/2 can of tomato sauce, added about 1/2 c white wine, and 1 small sliced onion. Topped with Romano and Parmesaen. I thought it came out better than the first time

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albertlea

Cooking Level: Intermediate

Home Town: Coon Rapids, Minnesota, USA

Living In: Dayton, Minnesota, USA

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Reviewed: Apr. 28, 2006

This is a easy to prepare and delicious recipe. Obviously, it could be seen as a starting point to many variations. The only difference on my part was replacing the dried parsley for fresh. Thanks for sharing!

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LAURIEANDJOHN64

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Reviewed: Mar. 14, 2006

This recipe was great!!! I only give it 4/5 stars b/c of the necessary modifications. Based on the other reviews, I only used 12oz of bowtie pasta and doubled the sauce ingredients (but only used 5-6 Tbsp of butter; I also did not double the parsley). I used just 2 chicken breasts, and also doubled the sun dried tomato portion. We didn't have any Romano cheese at home so I omitted it and it still turned out great! I am not sure why another reviewer said this dish lacked flavor, b/c it is full of flavor! We also like our food with a little kick, so I added about 1-2 tsp crushed red pepper (to taste). My husband raved about it and is already anxious to eat leftovers for lunch tomorrow!

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Jaime

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Reviewed: Mar. 5, 2006

I love this!!!! I'm so glad I made enough to take for lunch!. I didn't add cheese. Also, instead of crean chicken soup, I used cream chicken and mushroom. I had a bag open of sherred brocoli and lettuce and I added at the end, before the pasta. I seasoned the chicken with the salt and pepper so I didn't added to the sauce. About sundried tomates, I used the ones with olive oil. This is a keeper!

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NANNYVZLA

Cooking Level: Beginning

Home Town: Puerto Ordaz, Bolívar, Venezuela

Living In: Austin, Texas, USA

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Reviewed: Feb. 17, 2006

I was leary of the cream of chicken soup in this recipe- but it was really delicious. I only had canned tomato's and used them. It was very good. You could really make alot of variations. We will definitely make again.

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Ohiocook

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Reviewed: Feb. 15, 2006

I tried this recipe last night, but with a few alterations. The grocery store nearest to my house did not have the farfalle (bowtie) pasta, so I used rigatoni, and they were also out of sundried tomatos. Even without the sundried tomatos, it was SO GOOD. And if you like more garlic, don't be afraid to add more. I used at least 5 gloves of garlic and it probably could have used more!

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Reviewer:

Megan

Cooking Level: Intermediate

Home Town: Tracy, California, USA

Living In: Manteca, California, USA

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Reviewed: Feb. 14, 2006

I have made this several times and have always gotten great reviews. Easy and tasty!

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JBROOKSA

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Reviewed: Feb. 9, 2006

This was very good! I changed a couple of things - tried to make it a little lower in fat. I doubled the sauce. I used 98% fat free cream of chicken. I used half of the butter. Also I used Basil & Oregano stewed tomatoes instead of sundried tomatoes (because that is what I had on hand!). It turned out really well! Will make again! Thanks!

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ahouk95

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Reviewed: Jan. 30, 2006

As suggested, I doubled the sauce (but used 3/4 cup butter instead of 1 cup when doubled) and added more sundried tomatoes. I also added sauteed asparagus and it was delicious (gave it a good color, too.) Also, I used parmesan cheese and it was very delicious. I served my family with slices of lemon and red chili flakes (optional side) and EVERYONE LOVED IT.

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Summer

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Reviewed: Jan. 14, 2006

very very good. but we are not a fan of big sundried tomatoes!

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Jessica P.

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Reviewed: Jan. 5, 2006

Very good! I made this with 2 chicken breasts because I wanted plenty of sauce. I added way more sun-dried tomatoes - too many for Husband, as it turned out - and also more milk, as it was very thick. I wouldn't describe this as restaurant quality, but it was very tasty. Thanks, Damon!

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Caroline C

Cooking Level: Expert

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Reviewed: Dec. 1, 2005

I really liked this recipe over all, however my family isn't a fan of sun dried tomatoes so the next time I made it I just used some canned tomatoes.

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LORA81

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Reviewed: Nov. 19, 2005

this is probably my favorite recipe in my collection. It is always a favorite and appears to be much more difficult than it really is! I follow the recipe exactly.

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Reviewer:

MCSPAD85

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Blacksburg, Virginia, USA

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Reviewed: Nov. 14, 2005

This recipe was great! I followed everyone's advice and left out the salt . . . and double the sauce. So good!

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MARCIPHEE

Cooking Level: Beginning

Home Town: Muskegon, Michigan, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 4, 2005

Pretty good. I added asparagus into the pasta for a more complete meal.

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Bronte

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Reviewed: Oct. 14, 2005

This was really good! I doubled the sauce like many reviewers suggested, and it was delicious. My boyfriend said its his new 2nd favorite (to Angel Chicken Pasta)

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COLORADODIVA

Cooking Level: Intermediate

Home Town: Simsbury, Connecticut, USA

Living In: Bloomington, Indiana, USA

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Reviewed: Oct. 8, 2005

Decent flavor, but incredibly salty. I recommend not adding the half teaspoon of salt; the cream of chicken takes care of enough salt content, in my opinion. I also cooked the chicken in the sauce, which I believe added a lot of flavor.

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zombified

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Tracy, California, USA

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Reviewed: Sep. 15, 2005

This was very good. I used about 2/3 of the pasta called for as previously suggested and a whole bag of sundried tomatoes chopped up. Definitely a keeper!

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Jenni

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Reviewed: Aug. 28, 2005

This recipe was fantastic! My husband loved it so much he said he could eat this everyday, haha. I did add more sundried tomatoes, and milk. I also used 1/2 the amount of pasta b/c it would have been to dry if I used all the recommended amout. When I make this again I will make double the amount of sauce while still using half the pasta. Thanks for sharing this one, Damon!

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Reviewer:

mjhutch

Cooking Level: Intermediate

Home Town: Van Nuys, California, USA

Living In: Clovis, California, USA

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Reviewed: Aug. 16, 2005

Good recipe, my husband and I both enjoyed it. However, there are a few things I would do differently. My biggest complaint is that there is way too much pasta for the sauce--it was too dry. I would probably use half to 3/4 the pasta next time. Also, I used 1/4 cup butter instead, two chicken breasts, extra sun-dried tomatoes, and parmesan cheese instead of romano. In the future I would use extra cheese as well. It was yummy though, and I'll make it again with those modifications.

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