Reviewed: Jan. 31, 2012

Followed recipe exactly except for leaving out the garlic and mushrooms. This was excellent. I did not have trouble with the process had my bowls side by side near the stove. egg water=bread crumbs=frying pan. Thank you!

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Reviewer:

Veda

Reviewed: Mar. 20, 2011

This recipe is amazing. I used giant pearl cous cous instead of the bowtie pasta and I substituted sundried tomatoes for the cherry tomatoes. I have a feeling this dish is delicious either way though.

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Reviewer:

Malyssa

Reviewed: Aug. 6, 2009

Great recipe but I had to make some adjustments to use what was on hand. Didn't have a "Greek Dressing"; used Hidden Valley Ranch Italian from mix using virgin olive oil. Also did not bread chicken but used seasoned frozen chicken breast which made the cook time quicker. Red onions gave a nice added color.

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Reviewer:

bzymom

Reviewed: May 26, 2009

This is one of my family's favorites!

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Reviewer:

timnlia

Reviewed: Nov. 25, 2008

Delicious! Next time though, I'll add more peppers, onion, and mushrooms, since when they saute they get so much smaller. Took about 20 min longer to make than the recipe states, and that was with help cutting and cooking chicken, so plan accordingly.

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Reviewer:

ahlavac

Cooking Level: Beginning

Reviewed: Nov. 15, 2008

This recipe is a great candidate for rotisserie chicken.

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Reviewer:

MommaKass

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Reviewed: Oct. 22, 2008

Quick and easy recipe!

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Reviewer:

Liz

Cooking Level: Beginning

Home Town: Gardena, California, USA

Living In: Pasadena, California, USA

Reviewed: Oct. 22, 2008

This recipe was super easy to make! I used the whole yellow, green, and red pepper because I didn't want to throw them away, but it still turned out really good! I let a few people at work try it and they all asked for the recipe. Really easy and really good. Thanks!!

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Reviewer:

Perrislb

Reviewed: May 13, 2008

This was excellent! I did make some, minor changes. We are usually trying to cut back on carbs and fat thus I wanted to avoid the breaded coating and frying. I used boneless chicken breasts that had been marinating two days in Good Season's Italian salad dressing mix. I cut in small pieces and sauteed in a little olive oil until cooked through. I also used a lower carb, high protein pasta, Barilla. They didn't have bow ties so I used rotini. We all loved this and though I had increased the amount served to 8 for my family of 5 and a guest, there wasn't a bit left.

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