Reviewed: Jul. 22, 2008

I added a lot of veggies to mine along with lots of garlic and onion for flavor. Unfortunately, it lacked flavor. I like the idea, just think its missing something.

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Meags20

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Reviewed: Jul. 16, 2008

this is a perfect summer dish it is easy and light but very filling

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Susie Morche

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Jul. 15, 2008

I substitiuted squash, zucchini, and onion for the asparagus and added some seasoning salt. it was a nice summer meal.

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studybreak

Cooking Level: Intermediate

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Reviewed: Jul. 7, 2008

BORING! This recipe really lacked taste. I really had to doctor it up to get it worthy for the table.I roasted the asparagus to start, after adding the broth & asparagus I had to do something to jazz it up. I wish I had some white wine- but I didn't so I added more broth after the penne was already in the pan & added some red pepper flakes and some sun dried tomatoes. After that, it was really good.

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JANER60

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Reviewed: Jun. 25, 2008

This recipe was good.... and was much enjoyed. I haven't made this exact recipe again, but have used it as inspiration to creating my own similar dishes, and experimented with different veggies, seasoning, and cheeses. I give 4 stars because the original recipe was very good, but didn't quite make it into my favorites.

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OJFinn

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 23, 2008

This was a good starter, but it needed quite a bit of tweaking. I make a similar dish with zucchini & mushrooms, doused with a healthy helping of pesto mixed in. It adds a wonderful flavor.

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Jun. 17, 2008

The kids and I weren't too crazy about this. It was ok. And my children love asparagus. But to your credit--my husband would've given this 5 stars! He loved it, had two helpings and took the rest to work the next day!!

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Luv2Cook

Cooking Level: Expert

Home Town: Tunkhannock, Pennsylvania, USA

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Reviewed: Jun. 9, 2008

Easy and delicious! I did add extra garlic to my liking. The leftovers were also great re-heated the next day.

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amprice

Cooking Level: Intermediate

Living In: Tremont, Pennsylvania, USA

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Reviewed: Jun. 3, 2008

I combine this recipe with anonther on this site and add a diced tomatoe. Makes for a PERFECT meal. uUse only 3 Tablespoons of olive oil (2 for cooking and 1 for drizzling) then use 3 boneless breasts use 4 cloves of garlic and 1 tsp of crushed red pepper (maybe a little more) and 1 tomato diced. Add the red pepper and tomato to step 3. PERFECT - I am telling you PERFECT! My teen boy asks for this!

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DD

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Reviewed: May 30, 2008

This was a delicious recipe! Since it's just my hubby and I, I really downsized the recipe. I only used 1 large chicken breast, less than half of a 14.5 oz box of pasta (I used Ronzo Smart Taste, it's a white pasta but 6 grams of fiber and 6 gm of protein). Everything else I downsized a bit and did add a little red pepper for pizazz. I didn't have any onions, but used onion powder and minced garlic. We even had a little left over for a snack the next day and it was better the next day! Thanks for a great recipe, I'll definitely make this again! **Update, I made this the other night and skipped the red pepper, sauteed some fresh mushrooms and onion, and added some frozen peas. Delish!**

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momcat63

Cooking Level: Intermediate

Home Town: Urbana, Illinois, USA

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Reviewed: May 29, 2008

We love this one in our house I always make extra for Lunch the next day. I use more garlic than it calls for but then again I use lots of garlic in almost everything.

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Cherrybelle

Cooking Level: Expert

Living In: San Ramon, California, USA

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Reviewed: May 24, 2008

This was great. I also added mushrooms. It was susper.

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Holly RC

Home Town: Green Bay, Wisconsin, USA

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Reviewed: May 24, 2008

Even my stepson (who hates all things veggie) loves this recipe. He ate a piece of asparagus 'by accident' and is now completely hooked! I'll definitely be making this again.

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victoria marie

Cooking Level: Expert

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Reviewed: May 22, 2008

I really enjoyed this dish, and follwed the suggestion to saute 1/2 an onion, chopped, after cooking the chicken and adding the broth right to the onion. I thought it lacked a little in flavor, but by adding extra parmesan cheese, you can make up for this. Very light and delicious!

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capecooker

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Reviewed: May 22, 2008

Some thought this was bland. If your are a cook, revise a bit and you will love this. I will make this again and again.

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Sandy F

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Reviewed: May 21, 2008

We really liked this easy recipe. I added mushrooms and a little extra chicken broth. I also used whole wheat penne. We did not find it dry and the flavors were just right. I will make this again.

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PaulaB

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: May 14, 2008

This is the perfect summertime dish - very light & super easy. My daughter & I both loved it! This is definitely a keeper.

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jerseysmom

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: May 4, 2008

I thought this recipe was a bit bland.

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bvolkmann

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Reviewed: Apr. 25, 2008

Simple and really tasty

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WarTater

Cooking Level: Intermediate

Living In: Pinedale, Wyoming, USA

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Reviewed: Apr. 16, 2008

Unfortunately I couldn't follow the recipe exactly because all I had on hand was wide egg noodles and broccoli but as it was, my family enjoyed this dish very much. My husband is not a fan of thick creamy sauces so the lightness of this pasta was ideal for us. For such a simple meal, I might make it easier on myself next time by throwing the veggie into the pasta water in the last 4 or 5 minutes and then reserving a cup of the water after draining it. I'll add chicken boullion and spices at this point and let it sit. Right before serving, I'll dot with a bit of butter and sprinkle with cheese. A light, (mostly) healthy one-pot meal that couldn't come together quicker!

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