Reviewed: Dec. 30, 2007

This recipe has become a favorite in my house. It's delicious. The leftovers are awesome eaten cold!

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Reviewed: Nov. 15, 2007

This was awesome. I made it for my boyfriend and he loved it. It was restaurant quality. I omitted sun dried tomatoes and pine nuts. Instead of pine nuts I chopped up a couple of walnuts. So good!

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Susan

Cooking Level: Intermediate

Living In: East Greenwich, Rhode Island, USA

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Reviewed: Sep. 16, 2007

The sauce was very good, but be careful not to overcook the chicken. My chicken was on the dried side.

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family5

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Reviewed: Sep. 15, 2007

Yummy! Very good dinner! I have made this several times. Sometimes I cut down on the sundried tomato for my family. I have tried a variety of pasta shapes and premade pesto. I also have made it with lemon and shrimp.

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melmamma

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Reviewed: Sep. 8, 2007

This recipe is awesome; my husband and I just love it, and have served it to company with rave reviews. It is very easy to make, especially if you prepare the ingredients ahead of time. Delicious and healthy, especially since we use whole wheat pasta. We don't bother with the parmesan; it is fabulous without it.

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westvan wendy

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Reviewed: Aug. 13, 2007

The flavor of this recipe was delicious, but the consistency of the sauce seemed a little too runny.

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Amy Metcalf

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Reviewed: Aug. 6, 2007

Thought this was great - and I very rarely give 5 stars. Made with homemade pesto and marinaded the chicken in a little olive oil, balsamic vinegar, basil, oregano and garlic for 1/2 hour before sauteing.

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Lisa S.

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Reviewed: Jun. 26, 2007

This dish is really yummy!!! I made it exactly like the recipe said to and I made my own pesto with homegrown basil. My children even liked it!!! This dish feeds more like 8 people instead of 6. We had lots left over to have again the next day!

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Amy

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2007

There are few recipes I get so excited about, but this one was amazing! I added some fresh chopped tomatoes to the finished sauce as another reviewer suggested, and threw in some extra parmesan. YUM!

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amybarkella

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Reviewed: Mar. 20, 2007

This was very good. I used only 3 chicken breasts, half the amount of pasta called for, but used the full amount of sauce, along with my own homemade pesto. I did thicken the sauce with twice the amount of cornstarch because it was still a little on the thin side as written. Used penne, rather than fusilli pasta, as that is what I had in my pantry. I think adding some fresh chopped tomatoes or sliced grape tomatoes at the end would be a nice touch. Thanks for the nice recipe, Lisa!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Feb. 26, 2007

Very tasty! Added sliced fresh mushrooms and artichoke hearts as I had them on hand and needed to use them. Used fresh roma tomatoes as I didn't have sun dried on hand. Definitely make this one again!

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Treeskitchen

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2007

I loved the dish, or at least how I made it. I made my own pesto and didn't think that it needed any extra basil or pinenuts after I mixed everything together. I also subbed out about 1/4 c. of the stock for some white wine. I also used orchetti pasta, and next time I think I'll add a touch of cream to the sauce at the end.

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Eric Hauser

Cooking Level: Expert

Home Town: Charlottesville, Virginia, USA

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Reviewed: Jan. 21, 2007

This dish puts Italian restaurant recipes to shame! Wonderful flavor! Didn't have fusilli pasta but whole grain penne worked just fine. I also used low sodium chicken broth since the cheeses had enough salt. Next time I'll double up on the sundried tomatoes- they're my favorite. I'll be keeping this one on my favorites list!

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Celeste

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2006

This was GREAT! So full of flavor and definitly restaurant quality! I even liked it cold.

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Eating Indy

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Nov. 20, 2006

A note to Lisa...This was wonderful. Thanks...

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Sep. 26, 2006

I used homemade pesto and I didn't have sundried tomatoes so I added fresh tomatoes to the sauce at the end of cooking, just to warm through. Very nice flavor. The feta cheese is a must!

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Sydney

Cooking Level: Expert

Home Town: Covelo, California, USA

Living In: Sharjah, Sharjah, United Arab Emirates

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Reviewed: Jul. 21, 2006

Very easy, very colorful, very versitle, and the fresh herbs explode in your mouth. I didnt have any pine nuts on hand but sub'ed in some crushed peanuts from a Thai meal the night before and it worked out wonderfully. Even the picky eater of the family liked it!

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PaganKitchen

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Reviewed: Mar. 18, 2006

Sorry, I haven't actually tried this one. I was rating another one and accidently clicked on this one. They should have a delete review button. It is on my list to make though!

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DRAGONFLYWINGS2201

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Reviewed: Feb. 16, 2006

This turned out great, but only got 4 starts becuase I did some touchups...ok, first I marinated 4 chicken breast overnight in chicken broth, a bit of olive oil, garlic, basil and black pepper (the chicken came out really tender). I did not use the sun dried tomatoes...which I do not think you need at all. The other change I made to this was instead of the feta cheese I added 3/4 cups of a shredded mix of Asiago, Parmesean, Provolone and Mozzerella cheese...soooo yummy!!!! The leftovers were really great the next day too...!!!!

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