Reviewed: May 23, 2012

This had delicious ingredients all together but really didn't have any sauce. By the time the wine reduced there was nothing left. I added more olive oil and wine to try to get a sauce going, but I was left with a pretty dry pasta even with the other ingredients mixed in. I will try some of the reviewer's suggestions next time.

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Reviewer:

WashingtonHuskiesFan

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: May 21, 2012

This was fantastic. I will make again and again.... I didn't have pancetta so I used a little bacon. My finacee does not like vinegar so I omitted that and added a little lemon juice. I also added some fresh mushrooms as I love them and had some that I needed to use up. I used some of the juice from the canned artichokes. Very good! Thank you!

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Reviewer:

amd918

Reviewed: Mar. 28, 2012

Very good! Kept everything the same except I did not include pine nuts, used marinated artichokes and used 3/4 of the orzo. Definitely will make again!

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Reviewer:

Pegi

Reviewed: Mar. 9, 2012

Excellent. I had dribs and drabs of all of the ingredients (except pancetta, which I substituted with prosciutto and the pine nuts which I left out) in the fridge from the past week's meals. I didn't measure anything, I just winged it!!! Will definately make again. Leaving out the chicken would also make this a nice side dish!

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Reviewer:

gebah

Cooking Level: Intermediate

Living In: Pompton Plains, New Jersey, USA

Reviewed: Mar. 6, 2012

We added hunks of goat cheese as a topper at the end and it was delish! Great recipe!

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Reviewer:

Kell

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Jan. 3, 2012

Pretty good but its missing something, not sure exactly what. I may try it again with tomatoes or something.

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Reviewer:

ntolliver213

Home Town: New Washington, Ohio, USA

Reviewed: Nov. 28, 2011

just not good

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Reviewer:

denise

Reviewed: Sep. 16, 2011

I thought the flavor was overly tangy, with both the balsamic and the artichokes.

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Reviewer:

BAMOM247

Cooking Level: Expert

Home Town: Huntsville, Alabama, USA

Living In: Birmingham, Alabama, USA

Reviewed: Jul. 9, 2011

Used half the orzo and subbed prosciutto for the pancetta. Upped the garlic by half.

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Reviewer:

Mindy

Cooking Level: Intermediate

Home Town: Inwood, Iowa, USA

Living In: Fairbanks, Alaska, USA

Reviewed: Apr. 18, 2011

This turned into a 2 hour disaster. Made it exactly as written, except for used marinated artichoke hearts. Was very bland, hardly any "juice". Was not good enough to serve, so I put more garlic, parmesan, black pepper in it, made a basic white sauce with more garlic and parmesan, combined the two, and finally it was decent. Will not make again, althought I like the basic idea.

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