Reviewed: Jan. 28, 2009

I think it might have been the type of sun dried tomatoes that I used, that made it taste a little off.

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roberta

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Living In: Powder Springs, Georgia, USA

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Reviewed: Jan. 27, 2009

This had a great taste. I used the sun dried tomatoes I made this summer.

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christina

Cooking Level: Intermediate

Home Town: Oxford, Mississippi, USA

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Reviewed: Jan. 27, 2009

absolutely one of the best meals I have ever made! My husband loved it and we made ourselves sick eating so much lol!!

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laura5402

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Reviewed: Jan. 27, 2009

The kids even helped me with this one. Very good. Next time I'll make more sauce, as it didn't seem to make enough for our family.

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AmandaVendal

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Reviewed: Jan. 25, 2009

THIS IS A GREAT RECIPE. MY HUSBAND, DAUGHTER AND I LOVED IT. THE ONLY THING I'M GOING TO DO DIFFERENT IS TO DOUBLE THE SAUCE PART OF THE RECIPE AND I MAY ADD SOME WHITE WINE. VERY TASTY. INFACT MY DAUGHTER AND I ARE MAKING IT TONIGHT. ENJOY!

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DONNA STAMPS-FREEMAN

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Reviewed: Jan. 23, 2009

It was an absolute hit at the in-laws!!!!

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TIGGER9982

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Reviewed: Jan. 23, 2009

Made this with no changes except more pasta. It was okay. But it wasn't special compared to any other pasta w/ cream sauce and tomato. My main complaint was how many dishes I ended up with for the finished result.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 22, 2009

MY WHOLE FAMILY LOVED IT! NEVER BEFORE! I MARINATED MY CHICKEN IN A TEQUILA- lIME MARINADE BY LAWRYS ALL DAY. THAT WAS THE ONLY CHANGE. THOUGHT IT WOULD HAVE BEEN BORING, BUT IT WASN'T! THANKS!

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JerBare

Cooking Level: Expert

Home Town: Fair Haven, Vermont, USA

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Reviewed: Jan. 21, 2009

This was yum!!! I made it with non-dairy creamer thickened with a bit of flour the first time. The second time I made it I cut the chicken into strips before I sauted it. I coated it with flour mixed with salt and pepper and then sauted it. It came out heavenly!!! great recipe! thanks!

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sss

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Reviewed: Jan. 20, 2009

Delicious! I doubled the recipe as other suggested.

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Patti

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Jan. 20, 2009

The family liked this recipe. You can't be rushed making this one... so make it on a day you can take the time to make it.

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megmor98

Cooking Level: Expert

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Reviewed: Jan. 19, 2009

Hard to get the sauce thick enough.

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denali60

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Reviewed: Jan. 19, 2009

This was really tasty! I doubled the sauce and had plenty. I also only used one pan, I browned the chicken and then set it aside; scraped up all the brown bits and started the sauce. Sadly I didn't have fresh basil and know it would have been even better with it. I'll definitely keep this in the rotation. Fast and delicious. Thank you for posting!

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lsimon99

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2009

I really liked this one. It was at least as good as the chicken milano I've had at restaurants. Next time I make it I am going to add some red pepper to make it a little spicy and probably double the amount of sauce I make, it was a hit!

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Lucy

Cooking Level: Intermediate

Living In: Windsor, Colorado, USA

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Reviewed: Jan. 17, 2009

I thought this was very bland, and I've never heard of cooking chicken breasts only 4 minutes per side. I read some other reviews and I am astonished that others liked this so well.

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Angela

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Reviewed: Jan. 17, 2009

This was very good. I chopped the chicken and cooked everything together and it was still wonderful. Thanks!

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XTEENK

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jan. 17, 2009

very good - will definately make it again.

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Terri

Cooking Level: Intermediate

Living In: Ocala, Florida, USA

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Reviewed: Jan. 17, 2009

I by no means am a experianced cook, but this dish was Excellent and very easy to make. I agree with the others by doubling the sauce, but oh my, soooo good. Thanks for the wonderful recipe that makes me look like a top notch chef!!

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maria

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Reviewed: Jan. 17, 2009

this was a nice change for chicken, I did double the sauce and was glad I did this was also great the next day. Thanks for the recipe

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candy

Cooking Level: Expert

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Reviewed: Jan. 17, 2009

EXCELLENT!!! I added 1/2 cup Asiago cheese gradually to the sauce as it began to boil, added the diced up chicken and allowed the sauce to simmer for about 10 minutes. I also used the bow-tie pasta and combined the sauce/pasta just before serving. Everyone raved about the great combination of flavors, especially with the sundried tomatoes.

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