Reviewed: Apr. 3, 2007

This was the first time I tried this recipe. Very good and easy to make. I hadn't tasted artichoke hearts before so it was a different taste for me. I didn't have the fresh parsley so used dried. Glad I tried it.

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Peggy Ann

Cooking Level: Intermediate

Living In: Laredo, Texas, USA

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Reviewed: Apr. 2, 2007

Excellent. More garlic and a broccoli was super!

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Meg

Cooking Level: Intermediate

Home Town: Brampton, Ontario, Canada

Living In: Caledon, Ontario, Canada

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Reviewed: Apr. 1, 2007

I thought it was a great base-thank you. I took others advise and added the water from the artichokes, added diced tomatoes (our tomatoes aren't very good yet) and a little less pasta. I also had capers on hand and added those. Remember that the longer you cook this after you add the pasta, the more liquid the pasta will soak up, making it seem more dry. Enjoy!

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Cookin' Away

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2007

I took other reveiwers advice. I added 1 can of diced tomatoes (undrained). Used olive oil instead of butter to sautee the onions and garlic. I used less pasta then it called for and I didn't think it was too dry. Overall I thought this was a great recipe! Thanks!

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foodchannellover

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2007

I made this for my sister-in-law's birthday dinner and everyone raved about it. I did add some extra tomato sauce per another review. I also used marinated artichoke hearts. I will definitely be making this again!

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EMCCREA

Cooking Level: Expert

Living In: Naples, Florida, USA

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Reviewed: Mar. 12, 2007

Excellent recipe! However, like others have said, it's a little too dry. Instead of chopping up a tomato, I added a can of petite diced tomato to get extra liquid. I also added extra garlic and oregano as my family likes dishes extra flavorful. And, the recipe calls for too much pasta. I'd recommend 8-12 ounces instead of 16. I used whole wheat penne to make the recipe even healthier. I liked that the dish has 2 veggies, lean chicken, dairy, and can have a whole grain. Very healthy! This is a recipe I'll definitely be making again (just with a few modifications).

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Janna

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

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Reviewed: Feb. 23, 2007

I really enjoyed this. Most recipes I change, but this one I didnt (much)... I don't like onions so I omitted those and I added the feta cheese AFTER the pasta was done and in the bowl, but overall I really enjoyed this recipe!

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April P.

Cooking Level: Intermediate

Home Town: Washington Court House, Ohio, USA

Living In: Delaware, Ohio, USA

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Reviewed: Feb. 21, 2007

This was wonderful. It is a dish that I will make over and over. I loved the artichokes and feta cheese.

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StacyMSW

Cooking Level: Intermediate

Home Town: Naperville, Illinois, USA

Living In: Minooka, Illinois, USA

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Reviewed: Feb. 9, 2007

This dish was amazing. I had to substitute baby peas for the artichoke and capers that I wanted to use (didn't have any in the house). I seasoned the chicken prior to cooking with garlic salt and paprika. I added 1 extra clove of garlic as well. At the end I added some parmesean cheese and about 1 tablespoon of italian dressing, and a pinch of garlic salt (instead of regular salt). YUM

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jenn84

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Coral Springs, Florida, USA

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Reviewed: Feb. 4, 2007

Amazing dish.

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HLR85

Cooking Level: Expert

Home Town: Winter Park, Florida, USA

Living In: Casselberry, Florida, USA

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Reviewed: Jan. 19, 2007

I have made this over and over. Its fabulous. The only modification is to double the liquid or it dries up quick. One time I added some low-fat italian dressing to add a little more flavor and sauce. Terrific!

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Theresa

Cooking Level: Intermediate

Home Town: Tonawanda, New York, USA

Living In: Huntersville, North Carolina, USA

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Reviewed: Jan. 12, 2007

Quick, easy and delicious! I did add an extra 1/2 tbsp of lemon juice, a tbsp of olive oil and dried basil to the "sauce." Very flavorful. I can't believe it is supposed to be 4 servings, though...this is a lot of food!

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eksquisite erica

Cooking Level: Expert

Home Town: Crescent City, California, USA

Living In: Sacramento, California, USA

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Reviewed: Jan. 11, 2007

Definitely not saucy enough. Good flavors, though. I added 1/2 can tomato puree, some of the juice from the marinated artichokes, and the juice from another whole lemon, in addition to about 1/4 cup more feta.

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GRKaters

Cooking Level: Expert

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Reviewed: Jan. 10, 2007

Awesome! Only thing I did differently was used 8oz of penne and added 8oz of chicken stock at the end to give it a little sauce. I'll will be making this again real soon...thanks for sharing!

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BREN1226

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Greenfield, Wisconsin, USA

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Reviewed: Jan. 5, 2007

I loved this!! I added 1/2 a can of tomato sauce and 1/2 a can of cream of mushroom soup to give it more of a sauce. Very quick and easy!!

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angie t.

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Reviewed: Dec. 11, 2006

This was a great dish, I'm passing it on to my friends. It was a nice change of pace. The feta cheese was great.

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Dee

Living In: Montrose, Colorado, USA

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Reviewed: Dec. 11, 2006

I made this for dinner on Saturday evening. My husband and I enjoyed it. I did use Marinated Artichoke hearts and used some of the marinade when browning the chicken. It was just OK that night. We had A LOT left over, so we ended up eating it again on Sunday afternoon. I decided to make more sauce as I thought the pasta was a little dry. I used some chicken broth, 2 pats of butter and a splash of heavy cream. I then dumped in the left overs....WOW! Totally great that way. When I make this again, I will make a light cream sauce...it coated the pasta and tasted like it came from an expensive italian restaurant. My daughter and husband (and me!!!) loved it!!!!

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OahuGirl

Cooking Level: Intermediate

Home Town: Kaneohe, Hawaii, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: Dec. 2, 2006

This was great! I always have all the ingredients and even my picky boyfriend likes it! thank you!

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jooree

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Reviewed: Nov. 21, 2006

Loved this recipe... used marinated artichokes, canned tomatoes, olive oil instead of butter... my boyfriend was highly impressed.

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IronChefWannaBe

Cooking Level: Intermediate

Home Town: Avon, Connecticut, USA

Living In: Manhattan, New York, USA

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Reviewed: Nov. 10, 2006

This was fantastic!! Very easy to make as a last minute dinner. I defintely agree about not using all 16oz of the pasta though. It was too much.

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Nicole

Cooking Level: Intermediate

Living In: Mission Viejo, California, USA

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Greek Penne and Chicken

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