Good, but not great. I made quite a few ch., so I am giving this 4 * instead of 3, but tastewise, I really think this recipe is "avg." Being that summer is coming to an end, I wanted one last chance to take advantage of the fresh ing. avail. - and this dish fit the bill perfectly! As I mentioned earlier, I made several ch. B/c so many reviewers warned of blandness, I decided to "doctor up" my chx. I marinated it for a few hrs. using the recipe from Souvlaki (Abby Benner). I've tried Benner's recipe b4 (using pork as direct.) & really liked it, so I thought it would work well here too. Having said that, I think any marinade or seasoning would do the trick (try Greek seasoning - my local spice shop sells it cheap, but you can also find it at any lg. grocery store). I also used only 1/2 the amt. of artichokes called for (my fiance doesn't care for them, so I compromised & used less rather than omitting all2gether) & add. all of the marinade from the jar to my pasta. I also subbed quartered grape tomatoes b/c that's what I had on hand. My fiance felt that the chx. was out of place (he'd like this to be a veg. dish) & thought that there was too much feta (but I didn't...). Served w/ warm pita wedges / hummus. I think marinated Greek olives (on the side or tossed w/ the pasta) would complement this nicely, but didn't add any b/c neither my fiance or I care for them. I also think this would be better cold (i.e. as a pasta salad) & will try that next time. Tx. Lalena :)
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