Reviewed: Jan. 12, 2009

WOW YUMMYY!!! Everyone loves- picky 10 and 7 year old daughters, and a hubby who I quote does not like "things mixed together" and me who loves overpriced resturaunt quality dishes. Hahaha found one we all love!!

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jordanjoeysmom

Cooking Level: Intermediate

Living In: Santee, California, USA

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Reviewed: Jan. 12, 2009

I think this recipe would've been very dry if I'd followed it.. but I suppose that's what's great about recipes like this... you don't have to follow them. I didn't have any tomatoes so I put some left over red sauce (1/2 Cup) in it instead and it tasted pretty good.

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LRoecker

Cooking Level: Expert

Home Town: Logan, Utah, USA

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Reviewed: Jan. 8, 2009

Fantastic recipe.Instead of Oregano I used Cavender's All Purpose Greek Seasoning and it came out perfect.I will be making this again..and again.

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autumnrose

Cooking Level: Expert

Home Town: Estherville, Iowa, USA

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Reviewed: Jan. 3, 2009

I served this recipe for my family and they could not stop eating! It tastes so fresh and is so easy to make. My sister even said it may be her all time favorite pasta!

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adiller

Home Town: Angola, Indiana, USA

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Reviewed: Dec. 31, 2008

Really good. Picky hubby ate it all up. The recipe does not need to be altered, it's delicious as is.

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Shawna

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2008

Really tasty. I added chopped red and yellow peppers, kalamata olives, and used Greek dressing from a recipe on this site to marinate the chicken in.

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JEST

Cooking Level: Expert

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Reviewed: Dec. 29, 2008

My family absolutely adores this recipe! I do not change a thing and it turns out perfectly! Very good option for a quick one-pot dinner!

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mbrennan

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 26, 2008

This is one of the best recipes I've ever found. I have given the recipe to friends, and their families love it as much as we do. The only changes I make are that I add about 1/2 c. chicken broth and one red pepper.

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jonjen

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Reviewed: Dec. 24, 2008

Love it! My friend made this for me from this recipe and I licked it so much I got the recipe from the site and made it with a little extra lemon and garlic to taste and its just amazing. Thank you

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Donna

Home Town: Pensacola, Florida, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 17, 2008

FANTASTIC!! This is comparable to my favorite dish at the Cheesecake Factory (Evelyn's pasta). I changed/added a few things: added butter to the olive oil for sauteeing the chicken (skipped the onions - bleh). Added fresh chopped broccoli and sliced up some pitted kalamata olives and added to the skillet with the tomatoes and artichokes. I used drained/diced tomatoes (they are out of season). I was generous with the lemon juice and herbs. This has such a yummy and tangy flavor. I had no need to add juice from the canned artichokes or tomatoes. The 'sauce' is supposed to be a very light herby/tangy oil. My anti-vegetable boyfriend actually went back for seconds (a rarity).

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BRANDI7920

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Dec. 15, 2008

Great, fast recipe! I loved this, as did my mother-in-law, husband and my sister. Even my toddler would eat the chicken from it. I used an herbed feta cheese, so I omitted the extra basil. So good!

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Cookin' Away

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

This is a great, fast, and easy recipe. I have made this recipe twice. Once following the recipe as is and more recently using suggestions from other users. My two main suggestions are to make sure you are not light on the tomatoes, feta, or lemon juice. The other is to add some red and yellow peppers for both taste and appearance. The sweetness from the peppers is a great compliment. A small salad with balsamic dressing and some italian bread along side this meal and you will have a crowd pleaser!

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LalaChic

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Reviewed: Dec. 10, 2008

I made this with pheasant breast. (My husband hunts.) It was wonderful! I used canned diced tomato instead of fresh, and dried parsley instead of fresh. I did add the kalamatas. Definitely a keeper!!!

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ccrowley

Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

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Reviewed: Dec. 6, 2008

Very tasty! The marinated artichoke hearts are key. We had lots of leftover spaghetti so I threw that in and it worked great.

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Diana

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Lexington Park, Maryland, USA

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Reviewed: Nov. 21, 2008

This was okay. I thought it was lacking in flavor, though. I'm not quite sure what it's missing, but it needs more of something. Perhaps less artichoke hearts and more onions or something.

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Sarah

Cooking Level: Beginning

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Reviewed: Nov. 17, 2008

I thought this was too bland, and it definitely needs the olives. I'll make it again, but with some other ingredients to spice it up a bit.

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Bonnie

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Reviewed: Nov. 15, 2008

would season chicken while cooking...perhaps with oregano. very good....added more feta :)

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dusti

Home Town: Savannah, Georgia, USA

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Reviewed: Nov. 15, 2008

Wonderful and so easy. I like to add a little extra feta, but other than that it's perfect!

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Kristen

Cooking Level: Expert

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Reviewed: Nov. 14, 2008

This was a great Mediterranean recipe! I made a few small changes: I too used canned plum tomatoes, as the fresh ones didn't seem to be to great. I also added mushrooms, black olives, and the marinade from one jar of artichokes, which seemed to really add to the flavor. Thanks for this great recipe!

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