Reviewed: Nov. 11, 2009

Awesome recipe! I add chopped sun-dried tomatoes and kalamata olives as well. I also double the amount of feta. I add the pasta to the sauce pan and cook it for a minute or two with the sauce so it can further absorb the flavors. My seven and two year olds even loved it!

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NJSteph

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Reviewed: Oct. 13, 2009

This was wonderful. What a nice blend of flavors. The lemon adds a nice refreshing zest, which enhances the taste of the feta cheese. I added black olives to my recipe and left out the artichokes since we didn't have any. I also used stewed italian tomatoes in the can since I didn't have any fresh tomatoes. Finally I used the juice from the can of black olives and a bit of cream which added more of a creamy (gravy) texture to the dish. My family prefers pasta dishes with sauce over dry pasta dishes, so I had to do this adjustment to get them to eat it. I also added additional feta cheese at the end. This was awesome and they all just loved it. It is quite addictive and you can't eat just one plate. Yummy!!! Thanks for this QUICK & GOOD recipe.

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kac2research

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2009

I Used the Marinated Artichoke hearts, I merinated the chicken in a olive oil and Thousand Island dressing for about 10 hours ( wanted to use Italian but thought this was close enough) teh only other thing I did differently is to make it a little more creamier I made a Butter/flour Roux and then slowely added some cream and milk about a cup waited for that to thicken and then added the feta cheese leaving about 1/4 cup to sprinkle on top. It was amazing.. will make over and over again.

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Emily Nicole

Cooking Level: Intermediate

Living In: Missoula, Montana, USA

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Reviewed: Aug. 17, 2009

This was very good. I used marinated artichoke hearts, a light wine sauce, and used half the requested amount of pasta. I also added a pinch of lemon rind. Every one had seconds. Thanks!

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timujin

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 28, 2009

This is a great base recipe that can be modified according to what you have on hand. I didn't have all the ingredients so I modified it. First I used lingunie pasta instead of penne. I cooked my chicken breast in the oil from the marinated artichoke hearts and seasoned it with garlic-paprika seasoning. When the chicken was cooked I removed it from the pan and added garlic to saute for about 4 minutes. Then I put the chopped chicken and artichoke hearts in the pan. I added a half cup of white wine and let it reduce. Once reduced (about 8 minutes on med-high) I added a half can of whole black olives and 2 T of capers. I also added 1 T of balsamic vinegar, a dash of chicken bouillon, and 1 T of lemon juice from plastic lemon for flavor. So basically I didn't use butter, onion, tomatoes, feta cheese, or parsley and it still turned out great! I know I made a lot of modifications, but that's what makes this an awesome recipe.. It's veratile! So, bon apetit!

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MissTonya

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Reviewed: Jul. 12, 2009

This recipe was delicious! I didn't even think I liked artichoke hearts, feta cheese, and tomatoes. I used wheat penne just to add a little more healthy. Was very simple to make too.

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Newwife

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Reviewed: Jun. 11, 2009

The recipe looked complicated due to the ingredients, but it actually made up quickly once the veggies were cut. We like garlic, so I used double the amount called for. I added salt, pepper and Italian seasonings (rather than oregano) to the meat while sauteing, which gave good flavor to the chicken. I used a jar of marinated artichokes (including the marinade)which helped the amount and flavor of the sauce. I cut up 2 Roma tomatoes and also added about 4 teaspoons of capers. Sliced grape tomatoes would also be nice. Next time I might add black olives as well. I don't think it absolutely needed the feta, but if I use it again, I would add it just before serving. I served this over whole grain penne. This dish had really good flavor and it was a quick dish that I will make again. It would also be terrific with shrimp. Thanks for a very good recipe.

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wilow

Cooking Level: Intermediate

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Reviewed: Jun. 9, 2009

This was very good, but I did follow others' suggestions and used a can of diced tomatoes and adding some heavy cream and cut back on the amount of pasta. Otherwise I could see where it would be very dry.

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Pam

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 26, 2009

Great flavor! I do think that this recipe could benefit from a sauce, as it is a bit dry, but it's still very good. I did omit the red onion. Thanks :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: May 6, 2009

I've only made this once so far but it came out well. I followed others' reviews and used marinated hearts.

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Merrique

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: Apr. 9, 2009

This was great, I am a new cook and it was easy and delicious and I didn't feel weighed down after eating it, I felt refreshed and my husband loved it.

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Caroline

Cooking Level: Beginning

Home Town: Riverside, California, USA

Living In: Anaheim, California, USA

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Reviewed: Apr. 4, 2009

Awesome! And so easy! Great for dinner guests.

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Keli Q.U.

Cooking Level: Intermediate

Home Town: Dublin, Indiana, USA

Living In: Prospect, Kentucky, USA

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Reviewed: Mar. 30, 2009

Good, fast and easy! Definitely recommended if you're on a low budget and time. I replaced artichoke hearts with mushrooms as a personal preference and it works just as great.

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Lyrelle

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Reviewed: Mar. 23, 2009

This was good but a little bland. It needs a sauce. The dish was light but it definitely needs something.

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je1435

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Reviewed: Mar. 23, 2009

I actually make this recipe so much that my husband has been complaining. He's tired of smelling the garlic and basil :) I made this the first time with the artichoke hearts, but haven't after that. Either way is good. I've made it several times without chicken too if I don't have any on hand. My 6 yr old also loves it. I definitely will stick with this recipe and variations of it.

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angelsmiles

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Reviewed: Mar. 15, 2009

I left out the onion at my boyfriend's request and it might have made the dish less impressive. My father said, "there's something missing." They thought it needed more spice, which I agree. This dish is good if you are looking for something light - a pasta without a thick, heavy sauce.

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heather

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Reviewed: Mar. 9, 2009

This recipe is found in the light section, which is why I didn't find other reviewers additions very helpful. Sure f you add more butter and heavy cream...it's going to taste better. As is, I found this recipe so bland that we really ate light that night...because it was barely touched.

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MIDWIFE23

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Reviewed: Mar. 3, 2009

Very good. I felt like I was eating something healthy for me that actually taste good. I would tone down the lemon the next time around, and it was tough to get my 13 yr old to eat it though, but overall worth making again. :)

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Michelle

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Reviewed: Mar. 2, 2009

I added black olives to this dish and my husband and I loved it. I can see how some people may not like it because the lemon and spices gives this dish an authentic greek flavor compared to an italian flavor.

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Rebecca2220

Cooking Level: Expert

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Reviewed: Mar. 1, 2009

Yum! And easy! I made some changes though: used whole wheat penne rigate, used olive oil instead of butter, used a can of barely drained diced tomatoes instead of chopped fresh tomato, threw in a little fresh spinach at the end, and I think I upped the lemon juice a bit. I also used chopped rotisserie chicken meat, which was really delicious here. Try it! It makes the meal so much quicker.

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