Reviewed: Jun. 20, 2006

Meal was good but had a little less flavor/spice than we normally like...our 2 year old ate 2 servings though! Less pasta would have been a good idea if we would have read the reviews before we tried it and I will probably add a little white wine to the sauce and marinate the chicken to add a little more flavor if I make it again.

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Kara

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Reviewed: Jun. 20, 2006

This was awesome! We left out the artichokes, and substituted cilanto for parsley. The lemon juice made the dish I think. So light and fresh, perfect for a hot summer night!

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WatsonGrl

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 20, 2006

I thought it was great and very "Greek" tasting. I used the 16 oz. penne but doubled everything else. I also substituted roasted red peppers for the tomatos and I added Black olives. I did add chicken broth also like others have said. My family loved it and my husband and I get to take it for lunch tomorrow! YAY!

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MikaG.

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Reviewed: Jun. 19, 2006

I really enjoyed this dish. It was light, refreshing and the best part it was easy.

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SAMMY

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Reviewed: Jun. 18, 2006

This was delicious. I also used half the pasta, kalamata olives, olive oil instead of butter, and a little extra feta on top. It came out great. If you do not like olives, it is still very good. My family loved it. I served it with a greek salad !

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Suefood

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Reviewed: Jun. 18, 2006

This was fabulous! I followed the advice from earlier reviews and used less pasta (about 12 oz.), marinated artichokes (drained) and a can of diced tomatoes instead of chopping a fresh one, which cut down on prep time. I also added feta cheese on top. Everyone who tried it loved it and wanted the recipe. It even reheats well the next day for leftovers!

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BAKINGQUEEN111

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2006

This recipe was delicious but far too much for 4 people!

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Nina M

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Reviewed: Jun. 17, 2006

Made this tonight, found it to be just ok. It was easy to prepare, with ingredients I generally have on hand. It lacked something for me....I did add some broccoli which went pretty well....it wasn't very saucy, maybe the canned tomato would help with that. My husband said it was a nice light dinner....I might try again with some other reviewers suggestions. I didn't have parsley, so I used some fresh basil and rosemary which added a nice flavor, and also topped with more feta. It'll get eaten!

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JC66

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Reviewed: Jun. 16, 2006

Very good! I used a can of diced tomatoes with garlic and oregano instead of chopped tomatoes, marinated artichokes, and an extra 1/2 cup feta sprinkled on top when serving. Yummy!

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bethany

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Reviewed: Jun. 15, 2006

I had planned to BBQ the chicken breasts I had thawed when this recipe appeared in my Inbox, so decided to give it a try. I used just a tiny bit of butter plus olive oil and a mix of yellow and red onions. I didn't have penne on hand, so used tiny shell pasta. Also, we were out of artichokes so had to leave them out. I also used quite a bit less pasta than called for and had to use dry parsley. Even with these substitutions and changes, it was EXCELLENT!!

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Alpha

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Reviewed: Jun. 15, 2006

My husband found this recipe and we made it this evening. It's pretty good. We followed a few of the suggestions - we used a can of diced tomatoes plus we still added a chopped tomato. We also at the last minute added a can of tomato sauce - we needed more sauce. We also used a Rotini pasta and only used 12 ounces instead of 16 ounces. It came out pretty good. We may try some kalamata olives next time along with artichokes that are marinated instead of in water. All in all though - very good - I used all of the lemon it called for and didn't feel it was too much - I thought it actually gave it nice light flavor for summer. It's a keeper. Quick, easy and good!

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SKEATER

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Reviewed: Jun. 15, 2006

Wonderful flavor-husband and I loved it.

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Sherry

Cooking Level: Intermediate

Home Town: Bangor, Maine, USA

Living In: Belmont, New Hampshire, USA

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Reviewed: Jun. 15, 2006

Very, very good. The whole family loved it... even my picky eater. She just finished up the leftovers for lunch and asked me to make it again SOON. I incorporated several of the other reviewers suggestions: I cut the pasta back to 12 ounces. I used a can of diced tomatoes (drained)instead of fresh and marinated artichoke hearts instead of regular. I sauteed the chicken, onion and garlic in a combination of olive oil, some of the marinade from the artichokes and white wine. I also added fresh mushrooms and spinach.

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Cindy T.

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Reviewed: Jun. 15, 2006

I added a little more onion, garlic and feta and used whole wheat penne and it was SUPERB! My husband is pretty picky and he LOVED this! :) Next time I am going to add sauted red bell peppers and some green olives mmmmm...

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Sarah

Cooking Level: Beginning

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Reviewed: Jun. 14, 2006

FABULOUS RECIPE!!!! Followed a few of the suggestions of the others: I added a 1/4 cup of heavy whipping cream to make the dish a bit more saucier. I didn't have fresh parsley so I used about 4 tablespoons of dried. The combinations of the flavors are wonderful in this dish. Thanks for a great recipe!! Will definitely make this again.

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AnitaV

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

Living In: Mesa, Arizona, USA

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Reviewed: Jun. 14, 2006

This was very good and easy to make, I added the diced tomatoes,marinated artichokes really a simple recipe with a good taste.... Thanks

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MICHELE135

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2006

This recipes exactly the same as Lalena's Greek Chicken Pasta that I got off this site many years ago except you substitute butter for olive oil.

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kmcdpchef

Cooking Level: Expert

Home Town: Lombard, Illinois, USA

Living In: Bartlett, Illinois, USA

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Reviewed: Jun. 14, 2006

This was good and will probably make it again. I sauteed the onions and garlic in butter AND some olive oil. I used a can of drained diced tomatoes and substituted the feta for mozzarella. I added a little chicken broth to make it saucier and topped it with grated Romano.

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ANGCHICK

Cooking Level: Expert

Home Town: Hamilton, New Jersey, USA

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Reviewed: Jun. 13, 2006

Yum! I made this for dinner tonight and it was so good! I made a few changes based on other reviews: I used Kalamata olives instead of artichokes (don't like artichokes), I used 1 can of diced tomatoes with their liquid instead of chopped tomatoes, and mixed in about 1/2 cup of tomato-basil feta and let it simmer to make a tomato-cream sauce. I also used about 12 oz. rotini because I like it better than penne and I think it holds sauce better. I think using the liquid from the canned tomatoes really helped make a sauce with the cheese and made it more to my liking. I topped the pasta with more crumbled feta to serve. All in all, it was fantastic and I look forward to eating the leftovers for the next couple days!

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donut1130

Cooking Level: Intermediate

Home Town: Gaithersburg, Maryland, USA

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Reviewed: Jun. 13, 2006

This was one of the best pastas I have ever had. I changed the recipe just a little. I added marinated artichokes and cooked the chicken in a small amount of their juice (which I added to the butter, onions and garlic). I also used drained canned diced tomatoes. Finally, at the end I added 1/4 cup of heavy cream which made the sauce just perfect. What a great dish!

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