Reviewed: Nov. 24, 2005

This was good but if I make again I will double the sauce, I skipped the pine nuts, and instead of frying the chicken I baked in the oven at 350 for 30 minutes and sprinkled with basil garlic salt and cayenne. I will use more feta next time to, very flavourful

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ANGELAKOMLJENOVIC

Home Town: Sexsmith, Alberta, Canada

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Reviewed: Nov. 13, 2005

This is very good, the recipe was forwarded to me by a friend that uses this website regularly. I used sun dried tomatoes in olive oil because that was what I had on hand, and browned the chicken (which I cut into bite sized pieces) in the tomatoes which had been drained and chopped. I have also made this with feta that contains basil and sundried tomatoes and it was very good as well.

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Minimartha

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Reviewed: Nov. 9, 2005

This was really good. It was a little salty, but still very, very good. Definitely a keeper. It was even better reheated the next day. Thanks Lisa!

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NINA

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Reviewed: Nov. 7, 2005

recently started cooking, and made this for the entire fam (all 5 of us), and they were so happy with the results. toasted the pine nuts with a bit of paprika on its own for a few minutes, then added half of it to the sauce... left the other half dry in a bowl for people to add if they wanted more. used more basil for more flavor...otherwise... definitely a good recipe

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kw221

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Reviewed: Oct. 5, 2005

use pine nuts in the pesto, make fresh (that day) pesto

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TKDBLONDE21

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Reviewed: May 11, 2005

Sorry but I have to give this a thumbs down. Even with the sauce, the chicken was lacking flavor. I had put some salt and pepper on it when I was cooking it but it was pretty flavorless. My husband, who is not very picky, gave it an "eh". My suggestion is seasoning the chicken before cooking it.

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LPCOCO

Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA

Living In: San Diego, California, USA

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Reviewed: May 4, 2005

We absolutely love this recipe!! I have been making it since June of 2000, when I first discovered this website. If fact, this is the first time I have come back to this website!!! It is my husbands favorite, and he complains I don't make it enough! Thank you, Lisa!!

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SCHADICK

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Reviewed: Mar. 26, 2005

really enjoyed this dish, there's a fantastic range of flavours. there's 2 of us but we always cook for 4 (saves cooking time during the week, as we both have full time jobs), and discovered that a night in the fridge allows the flavours to develop even more, so it's extra delicious on reheating. :)

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rua

Cooking Level: Expert

Home Town: Kilkenny, County Kilkenny, Ireland

Living In: Amsterdam, Noord-Holland, Netherlands

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Reviewed: Mar. 8, 2005

This meal was extremely easy to prepare and delicious. I did not add the fresh basil. I will definitely make this one again!

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RENAISSANCEWOMAN

Cooking Level: Expert

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Reviewed: Mar. 1, 2005

I am on the south beach, so i skipped the pasta and the corn startch, used "south beach approved feta", and this was still DEEE-LISH!!!! Really great! Found that chopping up the chicken into chunks after its cooked, simmering in the sauce for a bit when its almost done and serving it "ala Cacciatore" style makes it yummy and easier to eat!

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TVMOVIEGIRL

Cooking Level: Expert

Home Town: Clifton, New Jersey, USA

Living In: Saylorsburg, Pennsylvania, USA

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Reviewed: Feb. 23, 2005

I made this using very little of the feta cheese. I thought it would be way too salty for us if I added the entire amount, and I was right. I gave it 5* with the elimination of the feta cheese. Next time I make this I won't use the feta at all, as I think it tastes better without it. This is a beautiful dish to serve.

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SWELLSVILLE

Cooking Level: Expert

Living In: Cumberland, Maryland, USA

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Reviewed: Feb. 16, 2005

I've made this twice now. I didn't add the sundried tomatoes b/c I didn't have any. I used home made whole wheat fettuccini for the pasta and this recipe was a hit both times. Our friends asked for the recipe.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Feb. 11, 2005

I thought that this recipe was just ok. My husband liked it (he eats everything!) Very easy to make but would not necessarily be in a rush to make again.

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Jan. 29, 2005

Loved it and hubby loved it! Would be perfect for entertaining! I added artichoke hearts!! YUMMY!

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3SHIPS

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Reviewed: Dec. 6, 2004

This is a really good recipe, great for company. I use my own pesto using the "Pesto" recipe on this site that was submitted by Valerie (3 c basil, 4 cloves garlic, 3/4 cup Parmesan, 1/2 cup olive oil, 1/4 cup pine nuts)

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Sassy G

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Reviewed: Oct. 24, 2004

Loved this... great easy dinner - the whole familiy raved. I didn't change a thing!

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KaringKare

Cooking Level: Expert

Home Town: Fraser, Colorado, USA

Living In: Grand Lake, Colorado, USA

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Reviewed: Sep. 23, 2004

I love this recipe. My Husband loved it! It was easy. I skipped the pine nuts and it was still excellent! Thanks Lisa!

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JACALK

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: May 4, 2004

This was good and fairly easy too. I enjoyed all the various flavors. Family liked it too. I will make this again. I was tricked up a bit with the cornstarch instructions, so read that part carefully - it's clear if you read it slowly. Yummy.

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anchrista

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Reviewed: Mar. 12, 2004

Another fabulous and fast pasta dish. I didn't have any pesto or pine nuts, but added extra garlic, a small minced onion and red pepper flakes to the saute. Used double the broth, a little white wine, extra basil and about a cup each of grated mozarella and parmesan in the sauce along with the feta. I really love the idea to soak the tomatoes in broth - so much more flavor than plain water. Thank you Lisa!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jan. 10, 2004

This is delicious, but it has a very strong flavor of the sun dried tomatoes. It is also very good using gorgonzola cheese instead of feta--just use 1/2 cup of cheese instead of 3/4 cup!

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DECAR48

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Chicken Pesto a la Lisa

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