Reviewed: Apr. 30, 2012

Very good, did need some tweaking. Extra pesto and adding spinach was very good. Will double tomatoes next time.

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Reviewer:

katswirlz

Home Town: Southgate, Michigan, USA

Living In: Dearborn, Michigan, USA

Reviewed: Mar. 31, 2012

Was super easy to make! I didn't have pesto so I just used some pasta sauce. Perfect for a quick and easy dinner.

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Reviewer:

amandacooks

Reviewed: Mar. 24, 2012

I'm not the chef in my household but wow this was the best and easiest recipe ever!! Instead of chicken I used sausage and like another reviewer said add more pesto, unless the pesto brand smells strong.

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Reviewer:

boopaloop

Reviewed: Mar. 19, 2012

Nice fresh pasta recipe. I had a bunch of broccoli to use up and chicken ready in the freezer. This came together quickly for our meal. Thought it could use just a little more liquid, maybe from more pesto or another 1/2 cup of tomatoes. All in all, this was a good dish.

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Reviewer:

Molly

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Mar. 11, 2012

I added all sorts of veggies in there- cauli. summer squash, zucchinni, fresh spinich... YUM

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Reviewer:

BJ Cryer

Living In: Sandwich, Illinois, USA

Reviewed: Mar. 9, 2012

Just ok. I did not have tomatoes so I added mushrooms other than that followed the recipie. Not much flavor to it. Prob wont make again.

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Reviewer:

creativesense

Cooking Level: Expert

Home Town: Rochester, New York, USA

Reviewed: Jan. 21, 2012

Good start. Took other suggestions and increased the pesto...by 3-4 times. Added some baby spinach, sliced fresh mushrooms, chopped kalamata olives & sundried tomatoes along with some chicken stock to original recipe. Cooked cubed chicken breast in pesto & olive old, set aside. Added above vegies along with tomatoes & blanched broccoli in skillet to simmer. 5 minutes before pasta was ready, put chicken back in to warm. Hmmmm good!

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Reviewer:

123GRIZ

Cooking Level: Expert

Living In: Plainville, Connecticut, USA

Reviewed: Jan. 8, 2012

This was realy good! Suggestions would be to add more pesto. it gets dry too so maybe some extra olive oil.

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Reviewer:

Geoff G

Reviewed: Jan. 3, 2012

May I just say YUM!! I love the fresh flavours that the veggies provide and the chicken gives that lovely extra bite. As I didn't have any basil, I made the Mexican Pesto from this site using the cilantro I had at home...and instead of pumpkin seeds I used sunflower seed kernels in that. I also made use of a useful tip from a pesto recipe by retaining a little bit of the water drained from the pasta to mix with all the ingredients to give a little moisture. I had some boneless chicken breast strips that I had marinated with lemon, crushed ginger and red chilli flakes earlier...and this was a great recipe to use it in. I added a little garlic salt to the chicken before sauteeing it in a spoonful of olive oil. I also added sliced sausage and olives to the pasta mix. Wonderful wonderful recipe which is a definite keeper!

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Reviewer:

Nandini

Reviewed: Dec. 13, 2011

delicious! i roasted my broccoli instead of blanching it and it was awesome. my husband loved it and he normally only eats pasta smothered in sauce. i did all the chicken and veggie prep the night before and did the skillet work while the noodles were boiling. a new regular recipe!

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