Reviewed: Mar. 21, 2012

This was great. Next time I am going to add some thinly sliced red and green peppers to it!

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korsch2003

Reviewed: Oct. 26, 2011

This a true family favorite, we can eat this once a week with no complaints

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xterrafied

Cooking Level: Expert

Home Town: Fall River, Massachusetts, USA

Living In: East Providence, Rhode Island, USA

Reviewed: Oct. 18, 2011

This is probably in my top 5 recipes that I have made from this site! So good and was loved by my whole family, everyone had seconds (or in the case of my 3 year old, thirds!) and I am looking forward to the leftovers for lunch tomorrow. I thought this tasted so good that it's almost restaurant quality. In fact, it surpassed my last visit to an Italian chain. Very quick to make so it's great for a weeknight meal without much fuss or chopping. Next time I make it I might leave out the feta cheese because we really couldn't taste it at all, not a complaint, just an observation and another way to save a little money. Thank you for this fantastic meal, Lisa!

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Kristen B.

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Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Reviewed: Oct. 10, 2011

My husband thought this was great; the rest of us thought only "good". The chicken broth seemed to overpower the dish and I couldn't taste the feta . I liked the ease of preparation and cooking method though. I did leave out the pine nuts to spare both the expense and the time to toast them. I think I would try adding next time. I might replace some of the chicken broth with white wine.

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CALIFORNIADREAMIN

Cooking Level: Expert

Home Town: Salem, Massachusetts, USA

Reviewed: Oct. 6, 2011

Very good recipe.When it was time to eat, I did mix all the sauce in with my pasta and served with a vegetable salad on the side. Plus, I added half the feta cheese into the sauce near the end to melt it a little and then sprinkled the other half when serving the dish.N.B: Some Fetas are saltier then others so if you want this recipe less salty use less feta or buy a feta that has low sodium in the brine.

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LADYGWYN

Cooking Level: Expert

Home Town: Longueuil, Quebec, Canada

Living In: Coquitlam, British Columbia, Canada

Reviewed: Oct. 6, 2011

What a delicious recipe. After reading some reviews, I didn't change a thing, except I put the chicken mixture over penne pasta. I made homemade pesto several weeks ago, and also had toasted pine nuts left over from that, ready to use. My husband raved about the meal - a definite keeper.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Reviewed: Sep. 28, 2011

The taste of this recipe was excellent. I reconstituted the sun-dried tomatoes and then chopped them, this was much easier. I did forget the fresh basil but again, the taste was wonderful. I can't rate this 5 stars because with the amazing ingredients, this was an absolutely ugly meal! I mean, this looked like stew and not a good one. The color of the sauce ended up being really dark and weird. So the flavors were perfect but I always eat with my eyes first and I was worried. Good meal for home, not so good for presentation.

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SuzysMommy

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Debary, Florida, USA

Reviewed: Aug. 17, 2011

This is one of our favorite recipes on this site although it's one of the more expensive to make with the pesto (if you don't make your own) and the pinenuts. I follow it to a "T" except that I also use some white wine with the chicken broth. I've doubled it and had leftovers cold and it's great that way as well! Love it!

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srose2329

Cooking Level: Intermediate

Home Town: Wayzata, Minnesota, USA

Reviewed: Jul. 8, 2011

Oh .... this is my recipe. Well I should review it then. One of our all-time favorites! It's especially cool when my family members now make it for other family members and they tell me how much they love this recipe.

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Reviewer:

ljo

Cooking Level: Intermediate

Living In: Kelowna, British Columbia, Canada

Reviewed: Jun. 26, 2011

Everyone in the family loved this recipe. I browned chicken strips first and then removed the chicken and added 1 onion and the garlic to the pan to fry up. I then added the chicken and remaining ingredients together and simmered for 30 minutes. the chicken was very moist. I added the cheese and pine nuts just before serving. It's a keeper according my young adult family of 5.

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