Reviewed: Aug. 12, 2009

This recipe is the bomb! Wow! So good! Like other reviewers we used vine tomato, and added fresh mushrooms and some garlic powder. Loved this.

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bee

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Reviewed: Aug. 10, 2009

HUGE hit in my family! I agree with a prior reviewer: if you don't like greek/mediterranean flavors, it's not worty trying/reviewing. Delicious and easy to cater to your own tastes. The combination of flavors is amazing. I do admit that I left out the bacon (sheer laziness about cooking it) but didn't miss it. I also used kalamata olives because we happened to have them on hand.

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Gillie A.

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Taunton, Massachusetts, USA

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Reviewed: Jul. 23, 2009

Used whole wheat pasta with fiber and protein to make healthier. My husband couldn't eat enough!

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StephC

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Reviewed: Jun. 20, 2009

This was fantastic! Restaurant Quality! Only change I made was to substitute shrimp for the chicken!!!

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tatalla

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Reviewed: May 18, 2009

Made some major changes: red onion, green pepper, no bacon, basil, oregano, kalamata olives and red pepper flakes. Top with grated feta cheese and toasted pine nuts.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: May 6, 2009

I made this for my husband. Not impressed. Very bland. It might better with another can of tomatoes.

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dklee

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Reviewed: Mar. 22, 2009

This turned out really well!

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kerry Wood

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Reviewed: Mar. 13, 2009

It's not bad.

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MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

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Reviewed: Mar. 7, 2009

This was VERY good - I didn't change a thing, and it turned out perfect! Thanks for sharing!

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Fran Weidman

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 21, 2009

Good. Not great.

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Scott R

Cooking Level: Intermediate

Home Town: Medford, New Jersey, USA

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Reviewed: Dec. 29, 2008

Delicious recipe and quick to fix. DH is lactose intolerant, so I left out the cheese. I think it would be great with shrimp or scallops.

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DPW

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Reviewed: Dec. 17, 2008

Excellent flavor! Used 2 cans of fire roasted tomatoes and the entire can of black olives. Definitely a keeper.

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Kristina

Cooking Level: Expert

Living In: Madison, Wisconsin, USA

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Reviewed: Nov. 6, 2008

Oh my gosh DELICIOUS!!! I basically used the same ingredients, with the addition of onions and garlic, but prepared a little differently. I baked the chicken, and in the meantime sauteed the onions and garlic. After chicken was baked, I cut up and added to the onions/garlic until everything was nice and browned, then added a cut up roma tomato. I added about a tablespoon of olive oil to the already cooked linguine, added the chicken and other cooked ingredients, then tossed in marinated artichokes and black olives. I then topped with the feta cheese. I used only 8 oz linguine and 2 chicken breasts, and this actually made 4 platefuls. Absolutely delicious and healthy!!!!

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MmmDelicious

Cooking Level: Intermediate

Living In: Leavenworth, Kansas, USA

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Reviewed: Nov. 2, 2008

This is a wonderful recipe! I didn't change a thing, other than using fresh rosemary instead of dried. The smell coming from my kitchen was heavenly!

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fw

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Reviewed: Oct. 19, 2008

Really good flavor - need to serve with pasta or rice - not enough on its own...husband said it was just OK

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whatscookin

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Reviewed: Sep. 25, 2008

I'd been meaning to try this recipe for a long time - now I wish I hadn't waited so long! The results are wonderful, and it's SO simple. It worked perfectly for me - I prepared it a few hours in advance and then put it in my crockpot on low to keep it hot since I'd have people in and out all night eating at different times. I'll definitely be adding this to my rotation!

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Kai

Cooking Level: Expert

Home Town: Orange, California, USA

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Reviewed: Aug. 25, 2008

I thought it was okay, but my husband and kids didn't care for it at all. They are not usually picky eaters and will pretty much eat anything I put in front of them, but they had a hard time with this. Maybe it was the artichokes, not sure.

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PALLOTTA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Arvada, Colorado, USA

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Reviewed: Jun. 19, 2008

This was awesome!!! I definitely love the tangy side of it! All I did was add more chicken and while cooking the chicken I threw in about 1/4 tsp of dill weed. Perfect! I WILL be making this again!

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a0325

Cooking Level: Expert

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Reviewed: May 9, 2008

This was wonderful! I skipped the dried rosemary as it usually ends up being woody pieces in my dishes unless I crush it first. Instead, I sauted the chicken breast with Italian seasoning sprinkled on them to add the "herby" component. Thanks so much for the recipe! Next time I may try halved grape tomatoes as I think it would make for an even prettier presentation.

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Wannabe Gardener

Cooking Level: Expert

Home Town: Tuttle, North Dakota, USA

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Mar. 2, 2008

Excellent! The bacon does add a nice touch, especially to counterbalance the feta, so I don't suggest skipping it. I did, however, wipe most of the bacon grease out of the pan before adding the chicken. [I also added 1/2 diced onion with the bacon.] I used two fresh tomatoes instead of the canned ones, and I added some garlic and herbs. Since I'm not a big fan of olives and we were out of artichoke hearts, I skipped those and served this over spinach linguini. I would definitely recommend adding at least part of the feta to the sauce, as it gives a nice, creamy texture to the sauce without being overpowering. To echo other reviewers - wait until the very end to add the bacon back in or it'll lose its crunchiness. All in all, a great recipe.

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