Reviewed: Oct. 4, 2007

Great. Added artichoke hearts instead of the sun dried tomatoes, will try those next time!

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ILoveAardvarks

Cooking Level: Expert

Home Town: Fort Lauderdale, Florida, USA

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Reviewed: Sep. 30, 2007

Made this recipe tonight and everybody loved it!!!! I added Roasted Red Peppers and Red Onion! I cooked the red onion w/ the chicken. I cooked both in the oil from the sun dried tomatoes and it was very tasty! I used the Lawry's Pesto Sauce and it was great!!! I will make this again in the future for sure!

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Josh S.

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Sep. 17, 2007

A quick and easy weeknight dinner-I didn't make the pesto but needed to add a touch of salt or grated parmesan-I also served it in a ring of tomato sauce with toasted pine nuts on top-would be delish with shrimp too...

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julei

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 13, 2007

I was going to make Fettuccini Tomato Rustica II, which is also on this site, but forgot to buy the cheeses. So I made this instead and was pleasantly surprised. Very good. Next time I may try the sundried tomatoes that are not packed in oil (to save on fat content).

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LoveToCookFL

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Reviewed: Aug. 30, 2007

I made this with my home made pesto and it was great! I also used penne instead of bowtie ... it was what I had in the cupboard. My 23 month old loved it! Will definitely make again.

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DEBBIEYAS

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Reviewed: Aug. 25, 2007

This was fantastic and restaurant quality. I used fresh seeded and diced tomatoes since I had a garden abundance. I also used fresh made pesto from the basil in my garden. That really makes a difference in the quality of a dish. DH and I each added garlic salt to our dishes for added flavor. This is a keeper and one we will make often. Thanks for sharing.

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Belinda

Cooking Level: Expert

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Reviewed: Aug. 3, 2007

Too dry

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stacy

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Layton, Utah, USA

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Reviewed: Jul. 24, 2007

Absolutely amazing. You just can't go wrong with this recipe. My boyfriend, who hates tomatoes of any kind, absolutely loved the sundried tomatoes in this pasta. We both just couldn't get enough of it :D

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alf9280

Cooking Level: Beginning

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Reviewed: Jul. 20, 2007

Loved this! Was very easy and my family really enjoyed it. I added asparagus and served it with a salad and it was delicious. Will become a regular on our table.

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Tricia J.

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Reviewed: Jun. 25, 2007

This was excellent! Next time I would add more chicken and sun-dried tomato.

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Stacy S.

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Reviewed: Jun. 2, 2007

Good recipe! Not enough chicken so next time I'll add more and try bacon.

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EMILYDITRE

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Reviewed: May 26, 2007

Oh my Gosh, this recipe was excellent and so easy to make!! The only modifications were using LadyJayPee's homemade pesto recipe and when cooking the chicken, I added more salt, a little bit of lemon juice and garlic powder. My friends LOVED the meal, THANK YOU VERY MUCH FOR SHARING!!!

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Stephanie N.

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Reviewed: May 3, 2007

I absolutely love this recipe! I had to make a few modifications, we used penne pasta, and we didn't have the canned sundried tomatoes, so I chopped up a fresh tomato and added a little sundried tomato and oregano dressing for the flavor. I didn't use oil to fry up the chicken since I was using the dressing. I also added extra garlic, and we wanted to make the sauce a little creamier, so we added about a 1/4cup sour cream, and some milk until there was enough sauce for the amount of pasta we cooked. Delicious!

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thepixiechick

Cooking Level: Intermediate

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Langley, British Columbia, Canada

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Reviewed: May 2, 2007

awesome dish, I added approx 20% more pesto and tomato..low fat too!

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Rich

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Reviewed: Apr. 25, 2007

Instead of using 'additional' olive oil, I used the olive oil marinating the sun-dried tomatoes to cooked the chicken in. It had all sorts of spices, including garlic and oregano...yummy! Also tossed in some thinly sliced red onion in the end, which was a great addition to the flavour!

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ADRIENE LIMA

Cooking Level: Intermediate

Home Town: Tillsonburg, Ontario, Canada

Living In: Omura, Nagasaki, Japan

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Reviewed: Apr. 7, 2007

Tried this one last night. I decided to add a half pound of shrimp and some spinach to the recipe. I also used the entire 8.5 oz. jar of sun-dried tomatoes instead of the suggested 1/3 cup. I also let the chicken and shrimp sit all day in the minced garlic. Once it was cooked and ready, me and my fiancée loved it.

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Zo

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Reviewed: Apr. 4, 2007

I doubled the juice the second time I made it and it was excellent.

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Alicia

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Reviewed: Mar. 30, 2007

I thoroughly enjoyed this dish. The calories and sodium per serving were just what I was looking for. I made my own pesto from another recipe and used a little more sun-dried tomato since the recipe made so much pasta.

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Rhonda

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Reviewed: Mar. 28, 2007

This was absolutely delicious and easy. I added a good sized handful of pine nuts at the end of cooking. It was a very good Friday night dinner and made good leftovers for lunch the next day. Thanks for a great recipe & we'll be having this again for sure.

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