Reviewed: Jul. 3, 2006

This recipe was awesome! I would not change a thing....

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Reviewed: Jul. 3, 2006

We thought this dish was both light and tasty. I did go with the suggestion of others and used a lot less penne, canned tomatoes (undrained) versus the fresh and olive oil instead of the butter. Also, because Shane HATES artichokes, I opted to throw in some roasted red bell pepper. For those using bottled lemon juice in lieu of freshly squeezed - you are missing out. Overall, this was a keeper as it's easy to make during the week.

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chikeechiquita

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2006

This was a pretty easy recipe. I don't think it was extremely high on flavor, but was light and great for summer. I used olive oil instead of butter, canned tomatoes instead of fresh and 3 frozen chicken breasts.

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Amajan

Cooking Level: Beginning

Home Town: Madison, Wisconsin, USA

Living In: La Mesa, California, USA

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Reviewed: Jun. 30, 2006

I'm giving this recipe 4 stars based on potential, but it deserves 3.5 as written. The recommended amount of pasta (at a hefty 1/4lb per serving), of course, needs more 'sauce'. But taking that into consideration and adjusting accordingly, I sauted a diced med-size sweet onion with the garlic in olive oil, then added a can of drained diced tomatoes along with the feta and quartered artichoke hearts (quickly rinsed to rid them of that tinny taste). Once the lemon juice, oregano and parsley were added, the sauce still needed to be a little 'saucier', so I added some of the pasta water to thicken (used the 'Enhanced Spaghetti' method by WHATS HIS FACE to cook the penne). This recipe is also substantial enough to serve w/ or w/o the chicken (as I had my portion); a nice change from the heavier tomato-based pasta recipes... will make again with these changes. Thanks!

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Nicolette

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2006

Like many reviewers, I used half the amount of pasta; doubled the feta; and used marinated artichoke hearts, finely chopped up. I also threw in a couple of extra well-ripened roma tomatoes, a couple of splashes of chardonnay, and a tub of shredded parmesan. Didn't find it too dry as some reviewers said; the juice from the tomatoes, the lemon juice, & the wine gave enough for us. All-in-all, it is what it says it is...a "stand-by" nice quick meal. We enjoyed it. Thanks, Jennifer!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jun. 30, 2006

I cubed my chicken up & then put it in a big baggie w/ a little olive oil, oregano, a tad bit of lemon juice & some of the marinade from the jar of marinaded artichoke hearts I used & let it marinade for a couple of hours. I also added a bit more marinade as well as about 1/4 cup of pinot grigio when I sauteed the chicken. The chicken pieces had lots of flavor & I am glad I made extra to use in another dish. I cut the pasta in half & then still didn't add all the pasta to the mix. I did do as suggested by reviewers & use a can of diced tomatoes instead of fresh & I used a 6 oz. can of marinaded artichoke hearts. I only had a half a cup of feta but I wish I had had some more to sprinkle on top. I served this w/ My Own Famous Stuffed Grape Leaves (from this site) as an appetizer & made Greek Honey Cake (also from this site) for dessert. This was pretty good but I don't think the flavor combos suited my hubby & I...not sure if I'll make it again but thanks for letting me try it!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jun. 30, 2006

I made this last night for our groups first cook along. I did make some changes based on other reviewers. I cooked my chicken in chicken broth and white wine, but still felt the actual chicken lacked flavor, next time I would definitely marinade it. I also added black olives, used fresh lemon juice, and instead of one tomato (which definitely would not have been enough) I added a can of diced tomatoes. I used 12 oz of pasta, and actualy used a little more that 1-1/2 lbs of chicken. Unlike others I did not feel this meal was light at all, maybe it was due to all the chicken I used and I used Rotini instead of Penne (didn't know I was out of Penne) My hubby and son, didn't care for the artichokes so next time I will make this with more tomato instead. I was amazed how the feta melted and thickened the sauce nicely and didn't overpower in taste. I served it with Toasted Garlic Bread also from this site. Thank you for sharing this recipe, overall it was tasty.

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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Jun. 29, 2006

Lynn in Tokyo's pix are awesome and from the photo I noticed how dry this dish looked. After reading the ingredients, I knew why. As written, this was just dry pasta with some chicken and vegies thrown in. In fairness to the recipe, I cooked it as stated, with the exceptions of using less pasta and marinated artichokes. I knew immediately that my gang would not be particularly happy with the dish so I added a can of diced tomatoes, chicken broth, roasted red peppers, broccoli and more seasonings. Even with my additions, hubby and youngest daughter rated it a three. Older daughter and I thought it was a four. I've decided that "Whatshisface" has the right idea by rating a recipe based on what it is and not what you've done to improve on it. Hubby also suggested adding more broth to the leftovers and making soup. Good base Jennifer and I thank you for it, but for us, it really needed some help

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jun. 29, 2006

I thought that this was a great quick weeknight meal. I used the fresh tomato and I had some grape tomatoes in the fridge that needed used so I put those in too. Next time I will use canned. I can't stand tomato skins in things! I also used 5 oz of tomato basil feta cheese and fresh basil and cut back on the oregano. I added an extrs clove of garlic and a whole sweet onion. This was enjoyed by everyone (my mom said thaqt it tasted like something you would order at a restaurant). A nice change from a standard pasta dinner.

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cookinme

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Washington, Maine, USA

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Reviewed: Jun. 29, 2006

this was a snap to prepare. Perfect for a busy weeknight with homecooked taste. Used EVOO for sautee. Used a medium whole vidalia sliced, and pounded the chicken down a bit before adding and lastly added garlic to the sautee so as not to burn. (doubled the garlic since garlic lover). I used white wine in lieu of lemon juice; didn't want it to be too tart with the lemon and tomato. The wine complimented the other flavors and did come through. 15 oz can of diced tomatoes. 1 tomato did not seem like enough. Used 8 oz. of mustacchio pasta; 16 oz would have made it way off proportion-wise. Added fresh chopped basil and 1/2 tsp. oregano, as I am not a real oregano lover. The feta got lost in the sauce but did help to thicken and make a sauce. Would suggest adding artichokes near the end; mine broke up even though I left them whole and had a can of small size whole hearts. Added the pasta a little at a time so as not to get it too dry. Topped w/fresh grated romano. Very nice light easy meal. Served w/'Mediterranean Olive Bread' from this site which is a perfect compliment to the meal. The picture provided represents the dish very well. Thanks for this quick recipe!

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jun. 27, 2006

This was excellent. I followed other reviewers suggestions and used marinated artichokes and canned diced tomatoes. I also halved the amount of pasta but kept everything else the same. I was only cooking for 2 so even 1/2 box of pasta was alot. But the leftovers were just as good!

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jun. 23, 2006

Used 1/2 pkg. of Mini Penne, 14 oz. marinated artichoke hearts, 14 oz can of chopped tomatoes, sliced black olives, No onion, No lemon juice, no spices, just chopped garlic. AND SHRIMP! Sauted garlic, butter and shrimp while pasta is cooking. Added artichoke hearts, tomatoes and chopped olives and 3/4 pkg of feta cheese. Added drained pasta. Mixed and cooked till heated through. Delicious. Next time I will try with Chicken.

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MMONSIEGNEUR

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Reviewed: Jun. 23, 2006

This was a great pasta dish that both my husband and I really enjoyed. As we are not big fans of artichokes I substituted them with extra tomato. I used a large can of diced tomatoes instead of a fresh chopped one and it was just perfect. It also cut down the prep time. I did take note of some of the other reviews and cut down the amount of pasta I used. It was a great summer pasta that was not too heavy. This is a keeper at my place.

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Skyflyer

Cooking Level: Intermediate

Living In: Milton, Ontario, Canada

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Reviewed: Jun. 22, 2006

This didn't work for me at all. It seemed to lack any definite flavor and seemedrather bland

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LBJ Lake cook

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Reviewed: Jun. 22, 2006

Delicious! And, it is even better for lunch the next day!

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sbarner

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Reviewed: Jun. 22, 2006

excellent summer recipe! I'm not a big fan of artichoke hearts & substituted mushrooms. sauteed with the onions garlic & chicken. very good leftover & cold!

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dbutler4

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Reviewed: Jun. 22, 2006

Very easy to fix. Everyone in the family loved this recipe. Even good the next day warmed up. Would not change a thing.

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WESDONNA

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Reviewed: Jun. 21, 2006

This is really good. I followed the suggestions and added 1 can of chopped tomatoes instead of a fresh one, about 1/4 cup of whipping cream omitted the onion (personal preference) and used 1 4oz pkg of Tomato Basil Feta cheese. This makes a lot and was way more than 4 servings but the left overs will be enjoyed. A caution, unless you have a very deep skillet adding the penne to the sauce may be tricky next time I'll mix the sauce and the penne in the serving bowl. My husband thought it was to lemony but I thought it was just right.

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FARMMOM

Cooking Level: Expert

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Reviewed: Jun. 21, 2006

Very good, Jennifer! I added more lemon juice and feta cheese. Per other reviews, 16 ounces is way too much pasta! Cut it in half. Cheers!

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Elgar

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jun. 20, 2006

Nice recipe, but I made a few changes; I used 2 cans of chopped tomatoes instead of just 1 tomato, and olives instead of artichokes. I was surprised how creamy the sauce turned out with the feta cheese; very yummy!

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heloise

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Greek Penne and Chicken

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