Reviewed: Jan. 14, 2009

Wonderful, Wonderful, Wonderful....my family (including twin 2 years olds) loved this dish!

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Sam

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2008

great recipe it is fantastic i also add baby spinach even better

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johann25

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Reviewed: Dec. 7, 2008

Simple to make and not bad on taste, but it was a little weak on flavor.

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mustang2b1

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Reviewed: Dec. 4, 2008

This was great! Really tasty and the kids loved it, too. Next time, I would add more sundried tomatoes. Definitely a keeper.

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RSTEINBRONER

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Reviewed: Nov. 14, 2008

This recipe turned out really good.i added sliced mushrooms along with the chicken after it was half cooked and then added fresh diced tomatoes. everything else i did exactly as the recipe. Hubby really loved it. Thanku for this good recipe

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diana

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Reviewed: Oct. 18, 2008

We really enjoyed this. Even my picky 13 year old liked it. It was great as leftovers for lunch too!

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shara

Cooking Level: Intermediate

Living In: Yellowknife, Northwest Territories, Canada

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Reviewed: Oct. 10, 2008

I made this without adding the extra garlic, but using garlic powder. Was very yummy!

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Jamala

Cooking Level: Beginning

Home Town: Eugene, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 24, 2008

I have made this so many times! People ALWAYS will ask you for the recipe! The pesto sauce I use (classico brand) has tons of garlic, so I don't add any extra. Using bowties is a good idea, the sauce sticks good to this shape. The sundried tomatoes in oil are the best, chopped small, with a little extra drizzle of the oil. Adding fresh parmesan makes it happen! Makes lots, cause it gets gobbled up!

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badfish

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Reviewed: Sep. 12, 2008

I use spaghetti pasta instead of bowties. I also added yellow and green peppers and onions. I forgot the garlic and red pepper flakes, and omitted the oil. I added parmesan cheese. It was simple and decilious. I wasn't sure if my boyfriend would like it, but he did. It's such a quick meal to prepare after a long day at work and a big workout at the gym. I would make it again and again.

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Bcakes

Cooking Level: Beginning

Home Town: Montreal, Quebec, Canada

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Reviewed: Sep. 10, 2008

I have often made a different pesto/pasta/chicken recipe from this site and enjoyed it. I thought that I would try this out to compare. I think it beat out the competition because my husband went for seconds (he NEVER does) and my 3 & 5 year old both told me that it was very good. I followed the recipe for the most part except I added 4 chicken breasts instead of 2 and sauteed the garlic and chicken in 2 tbl of oil from the sundried tomatoes, not olive oil.

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LWELKNER

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Dubai, Dubai, United Arab Emirates

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Reviewed: Sep. 6, 2008

This is delicious. I've made it twice. I used sun-dried tomato pesto and added extra garlic. I imagine you get a different flavor depending on the type of pesto you use. I will try it next time with the traditional basil pesto. This also reheats very well. It is almost better the next day.

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DANASTRUNK

Cooking Level: Intermediate

Home Town: Huntingdon, Tennessee, USA

Living In: Kaiserslautern, Rheinland-Pfalz, Germany

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Reviewed: Aug. 26, 2008

I substituted shrimp for chicken and sauteed the garlic in the sun dried tomato oil. I added 1 pound of raw shrimp and stirred until they turned pink. Then I tossed it with the other ingredients and added some shredded parmesan cheese. It was served with Insalata Caprese and crusty bread with olive oil and balsamic vinegar.

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susu

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Reviewed: Aug. 12, 2008

I really enjoyed the flavors of this pasta dish. I used the marinade to cook the chicken in and added a little extra garlic. The sundried tomatoes really add a lot. I was however, dissapointed with how dry it was. I used less pasta than what was called for. Perhaps I'll look for a creamy pesto version of this recipe.

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Jennette

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Aug. 4, 2008

I followed the recipe exactly & loved it. It also reheats nicely in the microwave. Thanks for sharing this recipe : )

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BAMATT

Home Town: Pelham, Alabama, USA

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Reviewed: Jul. 26, 2008

very flexible and very tasty. If you feel like cooking more pasta, well add more pesto and sun dried tomatoes. my kids like this dish.

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MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

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Reviewed: Jul. 24, 2008

I made this dish for my boyfriend and our friend. They loved it! They both had second servings and we still had leftovers. I used 3 boneless, skinless chicken breasts and next time I will probably use 4 as the leftovers consisted of mostly pasta and not much chicken. I seasoned the chicken breasts with salt, pepper and italian seasoning and used the oil from the sundried tomateos to cook them in. I used farfalle pasta as suggested by another reviewer which made for a very nice presentation. I also served with pinenuts and grated parmasan cheese. I used Contadina pesto from the refrigerated section of the grocery store. Great recipe. Quick, easy and tasty. What more could you ask for after working all day. I will definitely make this again.

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Genai

Cooking Level: Beginning

Home Town: Foster City, California, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 22, 2008

Great with freshly-grated parmesan cheese.

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EPICURA

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Reviewed: Jun. 30, 2008

Very Good! This was my first time with a pesto, and we loved it! Will definitely make many more times!

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MommaNott

Cooking Level: Intermediate

Living In: Greers Ferry, Arkansas, USA

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Reviewed: Jun. 19, 2008

Very good! I doubled the chicken and used 12oz pasta instead of 16oz. This was my first time using sun-dried tomatoes in a recipe, and it was VERY good!

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Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 17, 2008

Great recipe. Tasty and convenient for a weeknight meal. Now that it is summer and I can make the pesto with fresh basil out of my garden, the dish is even better.

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