Reviewed: Mar. 24, 2009

Easy and delicious. A good alternative for a quick mid-week meal.

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Reviewed: Mar. 18, 2009

This was really really good! Even my 2 year old ate it, which is amazing- he never wants to eat anything. I think this would be amazing as a cold pasta salad. I'd throw in some greek olives and cubed smoked gouda cheese too.

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nwkellee

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Reviewed: Mar. 17, 2009

This was fantastic! I used a weightwatchers pesto recipe and the dish came out really great. A new family favorite. I made it a second time with shrimp and it was also really good. I rehydrate dried sundried tomatoes instead of oil packed to cut down on fat and cook the chicken in the oven before and add to the skillet toward the end. I also used whole wheat penne both times. Great!!

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AMFAIR

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Reviewed: Mar. 16, 2009

fantastic!

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Christine

Cooking Level: Intermediate

Living In: Leesburg, Virginia, USA

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Reviewed: Mar. 11, 2009

Very good recipe. I followed pretty much exactly, except I added a little bit more pesto (store bought). Next time, I will add a few more of the sun-dried tomatoes (1/3 cup didn't seem like enough). The whole family enjoyed this, and it was easy to make. Lots of leftovers too!

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marcy

Cooking Level: Intermediate

Home Town: Lehigh Valley, Pennsylvania, USA

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Reviewed: Mar. 10, 2009

Wonderful Recipe! Easy and quick to make. My two year old and six year old gobbled it up. I think next time I may try using the oil from the sun dried tomatoes to cook the chicken with like some of the other reviewers mentioned. Definitely a keeper!

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mattlisab28

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Reviewed: Mar. 1, 2009

Very good. Next time, I will add some sauteed zuchinni or some other vegetable for a true one-dish meal.

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mlwill3

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Reviewed: Feb. 22, 2009

This was GOOD! I finely chopped the tomatoes to make it easier for my husband with braces to eat. Also, I used whole grain pasta to make it healthier. Very tasty.

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KYLYNN

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 19, 2009

This dish came out better that expected, for the first time ever I used pesto sauce from the grocery store intead of making my own. I didn't have enough basil to make a batch. The only thing I did different was to marinate the chicken breasts with garlic, salt, pepper and olive oil early in the morning, I kept in the refrigerator all day, so the chicken got a really good flavor. Also, I was out of sundried tomatoes. Next time I want to try this recipe with my own pesto sauce, I'm sure it will come out even better.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Feb. 17, 2009

Wonderful! I used more like a cup of basil pesto and a few more sundried tomatoes.

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WebsByMegan

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Reviewed: Feb. 11, 2009

Easy and quick. I'm a beginner at cooking and it made me look like a pro!!

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Maria Del Barrio

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Reviewed: Feb. 8, 2009

This is a very simple yet pleasing recipe! Quick and easy, probably be a good recipe for beginners. A recipe that definitely can't go wrong!

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raychel

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Reviewed: Feb. 4, 2009

So good and I barely veered from the written recipe! I did take the suggestion of others and used about 3/4 cup of pesto. My husband said he could have eaten three more bowls!

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Kelly

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

My whole family including my picky 5 yr old LOVES this recipe! I also add some asparagus, for a delicious leafy green (I recommend the grilled asparagus recipe from Larry Lampert on this site.) Also, the Cibo Naturals pesto sauce from Costco works fantastic with this dish. Thanks so much!

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ladynred

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Reviewed: Jan. 22, 2009

This recipe was great. The only thing I changed was the pasta -- I used frozen tortellini rather than bowtie. Really delicious.

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Susan

Cooking Level: Intermediate

Home Town: Floral Park, New York, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jan. 21, 2009

decent ... very simple, which i like. I used about 1/2 cup of grape tomatoes sliced in half because they sounded better than sun dried (and easier). The 1 tsp of olive oil was perfect for cooking 2 chicken breasts although I didn't think it would be enough. Next time I'll probably add black olives and maybe some salt. I also served with a salad topped w/ homemade french bread croutons and an olive oil dressing. My friend came over and ate it with me and got a huge helping of seconds. Good recipe idea!

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LindseyLee

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jan. 20, 2009

I did not include the sun-dried tomatoes as I am not fond of them. It still turned out great. A quick and easy recipe!

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WendyR

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Jan. 18, 2009

This was delish-- so much so that hubby and I "fought" over the leftovers! I did add a 9 oz bag of fresh spinach to this (trying to get more veggies!), so I included a little fresh grated nutmeg (waaay better than the pre-ground stuff) and some of the pasta cooking water as well to "loosen" everything up. The best part was how quickly this all went together, since I used store-bought pesto (Trader Joe's). I'll definitely be making this again!

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