Reviewed: Apr. 26, 2012

This meal is so delicious! I have made it several times now and each time it gets better.

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Reviewer:

Magpie

Cooking Level: Beginning

Home Town: Hampton, New Jersey, USA

Reviewed: Apr. 19, 2012

I've been making this for my family the past few years, we like it because it has such a different taste than our other meals, the lemon and feta are really great! Changes made: used 12 oz pkg of penne pasta (still has more pasta than other ingredients), cut chicken into small bite-sized pieces (so they mix in with other ingredients better), instead of a tomato I used a can of diced tomatoes, I added 1/2 the feta while mixing, and 1/2 on top before serving, I also added 1/4 cup green olives.

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Reviewer:

Sandy G.

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Fort Worth, Texas, USA

Reviewed: Mar. 28, 2012

For me, artichokes hearts were difficult to find. So instead of artichokes hearts, I used Brussels Sprouts and cut them into quarters and also added sliced baby zucchinis. And on the side, I made grilled asparagus :) Any little vegetable changes is alright. As long as it compliments the rest of the dish!

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Reviewer:

AngieParkkk

Reviewed: Mar. 27, 2012

Really nice. Don't forget to add some capers.

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Reviewer:

MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

Reviewed: Mar. 12, 2012

I didn't stray too far from the original. I subed olive oil for the butter, sweet cherry tomatoes (sliced in half) for the large tomato, and used half the amount of pasta. I noticed that some people felt the need to add more liquid. Halving the pasta creates the perfect ratio of fixings to pasta, and is enough to feed four with leftovers. I forgot to add the salt, and it was still very flavorful, probably due to the feta. I am adding this to my regular rotation. It is easy and tasty. My 2 year old gobbled it up. Thanks!

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Reviewer:

Tired Mommy

Cooking Level: Intermediate

Home Town: Garden City, Michigan, USA

Reviewed: Feb. 27, 2012

Fantastic dish. Absolutely love it!

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Reviewer:

Heidi

Reviewed: Feb. 9, 2012

Fantastic! I used a whole red onion instead of just what the recipe calls for. It gave the dinner more flavor!

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Reviewer:

katsmile5

Reviewed: Jan. 26, 2012

The only substitutions I had to make were to use sun dried tomatoes and leftover shredded chicken because that's what I had and this was delicious! My husband and 3yr old loved it, too. Considering using sun dried tomatoes again next time and adding the feta at the very last minute before serving.

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Reviewer:

SeaJenemone

Reviewed: Jan. 23, 2012

This is a great recipe. I cut back slightly on the pasta and added in extra feta and two cans of artichoke hearts in water. Super good. My son ate the leftovers cold, and it was still delicious. Give it a try.

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Reviewer:

mariev

Reviewed: Jan. 12, 2012

This recipe is just like Greek Chicken Pasta on this site, except that it has butter instead of olive oil (less healthy), less oregano (less flavor), and it says that it's 4 servings. From a POUND of pasta? There was so little meat that my husband thought it was a vegetarian dish. I recommend HALVING the pasta for 4 servings or DOUBLING everything else for 8. Also, I used a can of diced tomatoes instead of the fresh - it's what I had on hand.

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