Reviewed: Apr. 22, 2012

I love this easy recipe! I buy a frozen meal for lunch from H.C. that is very similar so I love that I can make it myself!

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Reviewer:

Cherries

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Sep. 4, 2011

The comments were helpful. The amount of tomato is what causes the blandness. I followed suggestion of sauteing the green beans first in Garlic and oil. I added more basil when I sauted the chix and garlic and also added some zinfindel. When chix was done, I removed the chix and reduced liquid to almost nothing. Then I added the tomatoes, 1 t sugar, and some cognac. Salt & Pepper along the way. It was great with bowties.

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Reviewer:

Judymorris1

Reviewed: May 8, 2011

I served it over pasta because I wanted to add a carb to the meal. It was a good, easy weeknight supper, but nothing spectacular.

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Reviewer:

PATTYQ

Reviewed: Mar. 10, 2011

I sauteed the green beans in garlic and oil and salt and pepper first then removed them and added the chicken. I added salt and pepper to that too. When browned I added the rest of the ingredients. I served it with rice.

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Reviewer:

Jenlynn

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: North Babylon, New York, USA

Reviewed: Dec. 18, 2010

Nice, simple dish - I added more garlic, salt and pepper with the chicken and some white wine just before adding the tomatoes. I probably added more fresh basil than what was called for, too. I ate it (and liked it) as is, but I think others in my family would definitely need some pasta or rice to make it complete.

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Aug. 20, 2010

This is a great recipe - we love it, however, I tweeked this recipe for 2. I added an 8 oz. can of no salt tomato sauce to 1 can of diced tomatoes; added italian spices, oregano and basil. I added a 4.5 oz. jar of mushrooms and chopped onion and poured it all over the cooked, sliced chicken, garlic and oil. I let that simmer for 1/2 hour then added the freshly steamed green beans. I served it over mini-rigatoni pasta.

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Reviewer:

nancyfitz

Reviewed: Jul. 19, 2010

This was just ok for me. Everyone else who ate it loved it. Absolutely no leftovers. If I were to make this again, I would use fresh tomatoes instead of canned and probably add chopped onion and sliced mushrooms as well.

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Reviewer:

SINGINGPOOP

Cooking Level: Expert

Home Town: Corvallis, Oregon, USA

Reviewed: Jun. 13, 2010

Used fresh/steamed green beans as instructed to in the recipe and added some garlic pepper seasoning to the chicken cubes prior to cooking. Used 6 garlic cloves as you can never have enough garlic. Thought that the chicken mixture was a little soupy to start with so I let it evaporate to desired amount that I thought would go with the spaghetti. Served over whole grain thin spaghetti. Great for a light/healthy meal.

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Reviewer:

NainInCandia

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Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Candia, New Hampshire, USA

Reviewed: May 30, 2010

This was excellent. I altered the original recipe a little, though. I added Italian seasoning, salt and pepper to the chicken while it was cooking and used stewed tomatoes with Italian seasoning instead of plain diced tomatoes. I served it over spaghetti.

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Reviewer:

Katrina Elena

Cooking Level: Intermediate

Home Town: Parker, Colorado, USA

Living In: Boynton Beach, Florida, USA

Reviewed: Feb. 8, 2010

This is a great recipe, nice and light and awesome way to get some extra veggies in. I followed pretty close except I didn't cook my chicken all the way through at first, I browned it then let it simmer in the tomatoes to finish cooking. I also added onions and more garlic and added a couple pinches of crushed red pepper to add a touch of heat. Served over pasta with a bit of parm or feta cheese was a great meal.

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