Macronatha Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 16, 2010
Wow. I will not make this again. The chicken was so tender it was falling off the bone (with all the little icky parts), so I picked all the chicken off the bones. I reduced and strained the broth and poured this over the pasta/chicken mixture (which I added a ton of salt and pepper to and the cut up onion). I then put cheese on top and melted it in the oven. The dish still had no flavor. Sure it was edible, but certainly not any kind of tasty.
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Cooking Level: Expert

Home Town: Reynoldsburg, Ohio, USA
Living In: Pickerington, Ohio, USA

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Reviewed: Apr. 7, 2010
This was just ok... nothing special and it even seemed to lack something but I don't know enough to know what's missing. I made the recipe exactly as written but I know in the past a close friend would make his in the crockpot and use a roast, cut up, instead of the chicken... I might try it that way but as is I probably won't make this again.
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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Reviewed: Feb. 13, 2009
Good stuff! My family said it reminded them of minestrone, but with cinnamon and cloves. I added green beans and a red bell pepper for color and veggies and it turned out very well.
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Cooking Level: Intermediate

Living In: Pacifica, California, USA

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Reviewed: Aug. 21, 2004
Pretty good...even the kids liked it...but a POUND of parmesan cheese? Around here, it's about $18 a pound!
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