Reviewer:

Reviewed: May 12, 2012

Fantastic! Eating this right now after having made it for the first time, and it was a huge success. Very easy and cheap to make, and it makes more than the four servings stated. I added mushrooms and red onions in with the chicken, and then I had to add some water when I put in the pasta, because it wasn't covered by the liquids all the way. I highly recommend this recipe, and I will be adding it to my list of go-to meals, for sure! Thanks a bunch!

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Reviewer:

Carley

Cooking Level: Beginning

Home Town: Jericho, Vermont, USA

Living In: Evans, Georgia, USA

Reviewed: Mar. 10, 2012

Just made this as a quick lunch for me and my bf. Absolutly great!!! Quick and easy but still very tasty. Will definitely making this again.

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Reviewer:

Christine14

Reviewed: Feb. 27, 2012

Everybody liked it but didn't LOVE it. Next time I will try it with sausage as others suggested and maybe some more veggies. It definately was fast and easy to make and clean up was a breeze. I took a photo because it looked so good in the pan!

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Reviewer:

catinmylap

Reviewed: Feb. 14, 2012

I enjoyed this recipe and will definitely make it again. I didn't have 5 full ounces of fresh spinach but used what I had on hand and thought it was very good, and my husband agreed too!

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Reviewer:

AFish

Reviewed: Feb. 13, 2012

Very good! I didn't have any wine so I used half grape juice and half red wine vinegar which tasted fine. I also added a shallot and extra garlic. Hubby and 2-yr-oldd loved it as well.

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Reviewer:

jaybubbles99

Reviewed: Jan. 22, 2012

So flavorful and delicious! Great and easy recipe. thanks!

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Reviewer:

gac732003

Reviewed: Jan. 15, 2012

This is a delicious, easy and healthy recipe. My husband can't do dairy so I left out the cheese and it was still great. I also added some chopped zucchini and fresh mushrooms, and I didn't have Italian-style diced tomatoes so I just used regular diced tomatoes and added oregano, basil and parsley. One issue I had was that when the pasta was cooking there didn't seem to be enough liquid to get it all the way cooked and I had to add some water. So in the future when I make this again (and I will!) I will either cut back the amount of pasta I add or just be ready to add some water and/or extra wine as the pasta is cooking. Thanks for a great recipe!

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Reviewer:

RachelJD

Reviewed: Jan. 3, 2012

This is a KEEPER! I had no red cooking wine so increased liquid with 1/2 cup water and wouldn't change a thing. The sause is so tasty that it really stands alone and think I'll try it with broiled seafood next time.

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Reviewer:

Judy M.

Cooking Level: Intermediate

Home Town: Nashville, Illinois, USA

Reviewed: Nov. 24, 2011

My version had a sort of Italian/Mexican fusion since I was working with things I had on hand, but it turned out quite tasty. Instead of the tomatoes it called for, I used a 10 oz. can of diced tomatoes with green chilis. I thickened the sauce with some corn starch and added a sprinkle of Italian seasoning and cayenne pepper. I ended up using probably more like 10-12 oz. of the seashell pasta and used sharp cheddar instead of mozzarella. Sounded weird, but I tasted it along the way and was pleased with the result. Perhaps I'll try it as written if I happen to have the correct ingredients as I'm sure it's good either way.

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