The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 10, 2009
This came out drier than I expected. Next time I will add the liquid from the artichoke hearts as others suggested. Also, this was great as a cold dish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 9, 2009
This is a very tasty dish that we will have again! I halved it and maybe added a little more garlic than called for. I also used some of the liquid from marinated artichoke hearts. But otherwise, I followed the directions. This is a wonderful, light pasta meal. I agree with one of the reviewers who said that it is not supposed to have a thick sauce on the pasta. Very tasty!LATEST REVIEW: I think this would be best with half the pasta recommended. I made the whole recipe tonight, and it seems that it just had too much pasta. That could solve the problem of taste for most diners.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 7, 2009
My hubby said this is definitely a "keeper", and I totally agree! I followed the suggestions of others and did the following: seasoned my chicken w/salt & pepper, sub'd artichokes for mushrooms (the little town I live in doesn't sell marinated artichokes believe it or not), and used 1 can of diced tomatoes with juice instead of a large tomato. The juice is a must, and I would consider even using 1 1/2 cans next time. I made this with rigatoni noodles, but will use a spaghetti noodle next time. Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 7, 2009
This was great! My husband went back for a total of 3 helpings. I changed a few things... I added chicken sausage, spinach and zuchinni and used whole wheat pasta. I also used canned italian styled tomatoes (diced) and a jar of marinated artichokes. I used juice from the both the tomatoes and artichokes to make a sauce (to my liking)and added a touch of ff half and half to make it creamier. WOW!!!
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Cooking Level: Intermediate

Home Town: Essex Junction, Vermont, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jul. 6, 2009
Needed some tweaking... after adding fresh mushrooms, the artichoke brine, a can of fire-roasted tomatoes (not drained), and a few splashes of balsamic, there was plenty of liquid, but it was a bit too thin, so I added a cornstarch slurry (cornstarch and water) which thickened it up very nicely. Also added red pepper flakes and capers and topped with fresh grated parmesan... And I had seasoned the chicken with salt and pepper before cooking. It was unique, savory and healthy with these changes.
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Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 23, 2009
Love this recipe! I add in some chopped sundried tomatoes along with the fresh tomato. Delicious! I will make this again... and again... and again :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 22, 2009
Huge hit with the family. I added the artichoke marinade and some olives as some has suggested. Definitely a keeper
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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 22, 2009
It was a little bland
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 11, 2009
This came out very well. The only change I made was to use canned diced tomatoes with Italian herbs drained to replace the chopped tomato, parsley and oregano.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 10, 2009
Nice recipe and worth all the prep work. I tweaked it a little and added some kalamata olives, broccoli, and red peppers. It tasted just as good the next day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: Jun. 1, 2009
Absolutely delicious! I added some white wine to the sauce and some bell peppers as well. I will definitely make this again! I also used parmesan instead of feta.
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Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA
Living In: Long Beach, California, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.33 star rating.
Reviewed: May 28, 2009
Very dry. I think it would be better w/ 1/2 the pasta. I ended up adding basalmic vinegar to try & salvage.
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Roz
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Cooking Level: Expert

Living In: Deltona, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: May 25, 2009
Kinf of vinegary.I did make a few alterations to this recipe. I added a little less that half of the ammount of artichokes the recipe called for (i never had artichockes until now)I made it at my dorm and all my friends loved it!Will Make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: May 19, 2009
Delicious! This is a keeper. I've made similar dishes but this one is by far, the best. I love the flavor of the lemon in it. Thanks for a wonderful recipe!
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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: May 18, 2009
This was a great recipe, the only thing I'd suggest is reducing the lemon to half - I found it overpowering.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: May 11, 2009
This was good but not all that special. Omitted the artichokes as am not a big fan of them. Used 2 cans of petite diced tomatoes. Good but not great.
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Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.33 star rating.
Reviewed: May 7, 2009
I absolutely loved this. My husband was walking around the kitchen, actually muttering to himself, "MAN that was good!" over and over. I added capers to my version, and also thought kalimata olives might be good - will be trying that next time. As an aside, the leftovers (without the pasta) make a tasty wrap or pita sandwich too. Mmmm. I also have done it with shrimp instead of chicken. Just those frozen shrimp from a bag - around 31 per pound, maybe a little bigger - and it's awesome.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: May 6, 2009
Would recommend halving the amount of artichokes, otherwise they take over the dish!
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Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA
Living In: Parker, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.33 star rating.
Reviewed: May 1, 2009
Really good recipe. Will definitely make again. I did add the juices from the marinated artichokes and tomatoes.
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Cooking Level: Beginning

Home Town: San Diego, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.33 star rating.
Reviewed: Apr. 27, 2009
Just ok. I made as recipe stated and thought it needed something so I added kalamata olives and the artichoke marinade. It did help, but still missing the WOW! factor. I won't make again.
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