Reviewed: Nov. 20, 2009

OMG...can we say good! I loved it, and my 2 year old son can't get enough of it! Instead of cream, I added whole milk. I also added way more garlic, I'm a garlic fan. I put about 1 more tablespoon pesto then the recommended. But overall the best pesto pasta I have tried.

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ngyroseta

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Renton, Washington, USA

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Reviewed: Nov. 20, 2009

Wow, this was very good. I did make a few additions... I used the Knorr pesto package, two of them actually. I tossed in some fresh cut-up portobello mushrooms, chopped onion and only a handful of chopped green pepper. Than after I loaded the plates, I tossed in some cut-up grape tomatoes. My kids loved this and I was shocked at how good it was too. Next time, I will cook this just like I did and add even more mushrooms and Parmesan cheese. May have to try to omit the chicken and use crab and shrimp too! YUMMY!

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rbf403

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Reviewed: Nov. 3, 2009

4.5 Like others, I felt like a little more pesto was needed, but overall a great pasta dish!

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Bri

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Reviewed: Oct. 28, 2009

Another hit with the hubby & kids! Used pre-cooked, frozen chicken and subbed 1/2 cup of half & half & the rest skim milk because it was what I had. Delicious! This will for sure make a return in my rotation.

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Kathy

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Reviewed: Oct. 22, 2009

This was great but I thought it definitely needed a significant amount of pesto more than the recipe called for. Also I omitted the chicken and added sundried tomatoes and mushrooms and made it vegetarian...delicious!

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dancingcook

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Reviewed: Oct. 17, 2009

This was wonderful will defintly be making this again,I also added freash spinach to it at the end.Made it for a party and everyone wanted the recipe.

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Patricia

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Reviewed: Oct. 15, 2009

I cut the recipe in half and served it over a large amount of wilted spinach. Used fat-free half and half (who invented the stuff, and why did I buy it?) Next time might go with low-fat sour cream instead of heavy cream.Went the easy way and used fresh relish tray on the side and homemade apple crisp with vanilla bean ice cream for dessert. Yup, more fat cal than I needed, but the spinach and veg helped. Everyone seemed to like it.

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pc

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Reviewed: Oct. 14, 2009

This was good. I liked the flavor. Next time I am going to use less Penne. It seemed like there needed to be more sauce with the amount it called for. It doesn't taste as good warmed up either.

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GOOGLES111

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

This tasted really good, but wasn't very pesto-y. I realize that being made with cream it wouldn't have a traditional pesto flavor. I made it with a 1/3 cup of pesto, and it still needed more.

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jabbaworks

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Reviewed: Oct. 13, 2009

Very good! Try adding some steamed asparagus cut into 1 1/2 inch pieces.

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laidback

Cooking Level: Expert

Living In: Santa Monica, California, USA

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Reviewed: Oct. 5, 2009

I was very suprised with how good this was with the chicken broth! I added some vegetables and some crushed red pepper flakes. This one is a low fat winner!

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Lovetocook

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Reviewed: Sep. 30, 2009

I first made this in 2001 and it was stashed away in my recipe box. I made it again last night and moved it to the front of the box. WOW! So easy and delicious.

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Tammy Langan

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Reviewed: Sep. 30, 2009

I dreamed of this meal and just had to make it for supper the next night. It was such a simple recipe and so so so delicious!! In two weeks we've had it 3 times...YUM!!!

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savyk

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Reviewed: Sep. 29, 2009

I followed this recipe almost exactly. I used all the ingredients called for but I added a little more cream, and eye-balled pasta amount. I think I added a little more pesto b/c it didn't look "green" enough for me LOL. I was worried about low ratings saying it was bland/dry but I thought it was great! I would make this again. TIP: keep sauce and pasta separate, and just add sauce to your liking, don't combine all at once.

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APANTHESIS

Cooking Level: Expert

Living In: Albany, New York, USA

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Reviewed: Sep. 29, 2009

Awesome! I used half and half. I can't wait to make this again!

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Nikki

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Sep. 28, 2009

My family really liked this recipe it's easy to make, and it goes well with different kinds of vegetables. You just need to reserve some sauce or make extra since it tends to dry out in the fridge

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Honey2

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Reviewed: Sep. 28, 2009

I couldn't believe that all 5 family members loved this dish! I added some color with chopped tomato, yellow squash and green zucchini. I also used half&half. I have one vegetarian so made a separate dish using the same veggies/garlic/cream/pesto. One of my pickiest eaters said she was going to take the leftovers to work for dinner all this week! In her 20 years she has never said this! Thanks!

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hidnwoods

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Reviewed: Sep. 26, 2009

I made this tonight. My family agrees that this is not only a delicious, but quick meal. It took me approximately 30 mins to make. I did an Italian garden salad along with this. I will be making it again!

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sparkly

Cooking Level: Beginning

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Reviewed: Sep. 18, 2009

Excellent... with a few changes for us. We used more pesto, and spaghettini pasta instead of penne. And we went with the chicken broth instead of the cream. We will definately have this again :)

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