Reviewed: Jun. 4, 2008

Very tastey, very easy tp prepare, although after reading the other reviews I expected more.... flavor. It was good though, but not a keeper in my book.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HannahBear

Cooking Level: Intermediate

Home Town: Providence, Rhode Island, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2008

Four stars because my husband really liked this dish. I thought it was just o.k. I used 2 cups of ck broth instead of 1/2 cup, like others and served it over white rice. I will make it again and try it with pasta next time. I also drizzled more balsamic vinegar on mine. Still not quite enough of a kick for my liking. I'll add red pepper flakes next time and maybe some italian seasoning.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Debary, Florida, USA

Living In: Cary, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2008

I thought this was great, my husband just rated it average (hence the 4 stars). I followed the recipe with a few minor changes: diced chicken prior to cooking and seasoned with a Garlic and Wine spice (from the Melting Pot) instead of S&P, doubled the broth, added a little cornstarch dissolved in cold water to thicken the sauce. The vinegar added a nice tang, and overall I think the flavors worked very well together.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

at-home vegan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2008

I altered this recipe a bit. I had to continuously add more chicken broth and I also threw in a yellow bell pepper along with a red, and rather than using roma tomatoes (didn't have them on hand), I used a can of petite diced stewed tomatoes with green chilis. I also used shredded cheddar cheese rather than mozarella (again I used what I had) This was insanely good and one of the family favorites. The cheese and balsamic vinegar really gave great flavor to the veggies.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

momma2madi

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2008

I was reluctant while making this, but the flavors were absolutely wonderful. I am going to pound down the breasts the next time. Just a personal choice.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GRETA

Cooking Level: Expert

Living In: Sitka, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2008

This was delicious! Very easy to make on a busy weekday evening; healthy and tasty. I even forgot the vinegar, and got compliments from my family. A keeper for sure!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

The Bee

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2008

This was a good recipe for us. I sliced the chicken breasts and they cooked up much quicker than the recipe indicated. :) I couldn't find roasted red peppers, so I tried a few chipotle peppers in adobo sauce (with the sauce rinsed off). It made it quite spicy and my husband liked it. I will keep looking for roasted red peppers. The asparagus blended nicely with it, too. I might try serving this over rice or noodles next time, too... Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2008

This is so good!! I also had to add more broth when I added the vegis. I added more garlic and more vinegar. I also added toasted pine nuts. Wow! Great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Natalie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2008

Pretty good but I like the other recipe from this site-Chicken and Asparagus with Provolone better.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

IndyGirl

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 2, 2008

Tastes delicious. Definitely a keeper. I needed about 2 cups of stock. I had to keep adding so that it wouldnt cook dry. I also think it tasted better without the splash of vinegar.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bridget

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2008

I was hoping to love this recipe with all the rave reviews, but even with 3 cloves garlic, sauteing the chicken first with salt and grill seasoning and a bit of cayenne, more balsamic and roasting my own bell peppers, it still seemed lacking in flavor. I may try it again though cause the 9 and 6 year old ate it and said it was a keeper...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

P.L.

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: San Leandro, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 30, 2008

This is by far my FAVORITE new recipe. I was a little skeptical that it might be a little bland but I am SOOOO impressed. Changes I Made: 3 or 4 garlic cloves, 1 c. Chicken Broth, A pinch of red pepper flakes and using garlic salt for seasoning instead of regular salt. For being so healthy it was AWESOME. The picky boyfriend had two servings.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LikiG

Cooking Level: Beginning

Living In: Mukilteo, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2008

Ten minutes was too long for my asparagus! I prefer it tender-crisp so next time I'll only cook it about 5 minutes and then add the tomatoes. Maybe go a little longer on the first step to compensate. This also could have used a pinch of red pepper flakes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Deb

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2008

This dish was very flavorful. It was also pretty easy to make, all in one skillet. I'll make it again for sure!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SUEBELL

Cooking Level: Expert

Home Town: Rexburg, Idaho, USA

Living In: Filer, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2008

Delicious! It wasn't until I looked at the final dish that I realized this is a very similar dish to my favorite frozen entree from Lean Cuisine. I will definitely be making this again - and will probably add artichoke hearts (as suggested by another reviewer) or serve over pasta. Thanks for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

beaglicious

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2008

For a healthy, quick meal that is extremely attractive this is delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cheriewatson

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2008

This recipe was great! My husband and I both loved it and thought the flavors went wonderfully together. The only thing I did differently was to add some chopped fresh basil and a little more broth while cooking. Keep a close eye on the asparagus to keep it from getting overdone.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JOYFULJOY77

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2008

This tasted great. We are not tomatoe or red papper lovers, so I did not use red peppers, and used Sun Dried Tomatoes instead of the tomatoes shown. Used 2 garlic gloves, and Cajun seasoning & garlic salt as seasonings. My husband loved it! Will add mushrooms next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Shelly C.

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Orlando, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2008

Thanks for this recipe and just had to tell you my changes - family adored it. tin tomato spoonful of garlic oil and two teaspoons of brown sugar heat to reduce a lil. chunk up meat from two chicken thighs, onion and red peppers sweated off in frying pan, add chicken to brown. add the reduced tomato simmer for 15 mins, add nearly generous amount of Balsamic - stir, add cut up asparagus stir and continue simmer 10 to 12 mins. plate, cover with two table spoons of Guacamole add crumbled Feta cheese lightly toast any bread to accompany bottle of Chianti to smooth the rough edges of the day superbe !!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

robert taylor

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2008

Followed the recipe exactly. Found that chicken broth was gone by the time the chicken breasts were done (15 min) Necessary to add more of the same. Overall, the dish was good, chicken was moist but it could have used more spice to liven up the flavor. Good reduced calorie meal.

Was this review helpful? [ YES ]
0 users found this review helpful