Reviewed: Jul. 9, 2008

Made no changes to the recipe ... this tasted so good!

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Reviewed: Jun. 3, 2008

Our family did not love this recipe. List of ingredients sounds great but my family did not love it. VERY rich and not worth the fat!

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jrow

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Reviewed: May 26, 2008

This recipe was hands down PHENOMENAL!!!! Sadly I had no sundried tomatoes so I went with regular tomatoes, but it turned out just as wonderful!!!! You can do this with shrimp/prawns as well and it still tastes fantastic!!! Definitely lived up to it's titled name! Thank you for this recipe!

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Ravished

Cooking Level: Professional

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

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Reviewed: Feb. 21, 2008

This was took a bit of time to make, and it didn't look so good while making it, but OH MY GOSH it was delicious. Even my picky boyfriend couldn't stop raving. I only made two edits: I added a tablespoon of oregano instead of 2 teaspoons and I used tortellini instead of regular pasta. This was amazing, I'll definitely be making it again.

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Amanda M.

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Reviewed: Jan. 27, 2008

Even though this was a lot of work I give it a 5 because it was awesome. You can taste the different flavors separately, and thogether they blend perfectly. I followed this recipe to a T and it came out super. I didn't have any issues with the sauce not thickening, but if you're worried about it, I suggest a) either not adding all of the cream at the end which I suspect wouldn't change the flavor that much, or b) before adding the cream mix into it 1 or 2 TBSP flour, mix it up and then pour it in and cook for a few minutes. Loved it!

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PRINCESS20NY

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Westchester, New York, USA

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Reviewed: Jan. 23, 2008

I added chopped mushrooms, and used ricotta cheese instead of heavy cream. I forgot to add the wine to the sauce and it was still awesome!!

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April

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Reviewed: Jan. 21, 2008

The name of the recipe says it all! I made this for my family last night and surprisingly my 12 month old son couldn't get enough of it! He had about six helpings and kept grabbing the serving bowl wanting more. I made it exactly as the recipe stated only I used an already prepared basil pesto - much easier on me and it tasted great!

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mvetsch

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Reviewed: Jan. 15, 2008

Very good. For added colour i put in some thinly sliced roasted sweet red pepper strips with a bit of the oil from from the jar. I added a few sliced mushrooms as well when sauteing the onions. I didn't have the pine nuts and i used 3/4 of a small jar of boughten pesto sauce rather than making it. WHen serving i thinly sliced some real parmesan cheese on top.

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SHAUNA_LYNN

Home Town: Ottawa, Ontario, Canada

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Reviewed: Jan. 5, 2008

I've prepared this dish several times. I've used store bought pesto instead of preparing it myself, even with store bought it came out great. I've also tried it without the chicken, I just added more sun-dried tomatoes. Just delicious. We serve this recipe with the white wine we use in it, always compliments it beautifully.

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Ingrid

Cooking Level: Intermediate

Home Town: Vandalia, Ohio, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Jan. 1, 2008

I signed up for ALL Recipies today just to rate this recipie. Made it after getting a cuisinart Food Processor for Christmas. Man it was absolutley fantastic. I sliced the chicken into small pieces and only used 4 breasts after seeing the amount of chicken I had piled up. I followed the rest to the letter. I would suggest it makes about 12 servings (possibly more). The flavor was fantastic and my wife was very impressed. This WILL be a recipie I will use when we have special guests come over for dinner! Thanks.

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kcobbva

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Reviewed: Dec. 13, 2007

Had a little trouble thickening the sauce and it was a little sweet, but aside from that this dish was amazing.

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Andrew K.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Dec. 10, 2007

I served this for my parents' Anniversary Dinner and it was amazing. I used bottled pesto and omitted the cream (less fat). Even my picky 4 year old asked for seconds.

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mungo

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Reviewed: Dec. 8, 2007

A wonderful melting pot of flavors! I used store bought pesto, and this was a hit at my house!

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ROMA

Cooking Level: Intermediate

Home Town: Great Mountain, Tortola, British Virgin Islands

Living In: Pearland, Texas, USA

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Reviewed: Nov. 1, 2007

Oh my gosh....this was great! I took the advice of a few other reviews and added additional oregano and basil. I also added some chili powder for some kick. When the time came to sautee the onion, I added some sliced mushrooms and sauteed them both in about 3 tablespoons of cooking sherry for added flavor. Besides that though, I kept the receipe as-is. It was great! My husband and I both loved it. Note - next time around, I am going to skip the cream part of the recipe. The marinade mix sans cream had quite a bit of flavor, and I think the overall dish would still be excellent without the added fat.

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HeatherM

Cooking Level: Expert

Home Town: Chandler, Arizona, USA

Living In: Cottonwood Heights, Utah, USA

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Reviewed: Sep. 28, 2007

Instead of making the pesto I used a jar of store bought pesto. The dish was absolutely gorgeous though. Definitely a keeper!

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Caz

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2007

Really, really good. It makes a ton--at least 6 GIANT servings. I followed the recipe, except I used a heaping teaspoon of chicken base paste (like bouillon, from Sam's) instead of broth or water. I then added sauteed mushrooms at the end (after tasting), and I really loved the addition. I don't know how thick the sauce is supposed to be, but it was a bit thin, easily swiped up with crusty bread. I'd bet slightly underdoing the pasta, and then cooking it a while in the sauce, would thicken it by soaking into the pasta. Last but not least, I had to use a big pot, NOT a skillet. I'm surprised no one else commented on this. Anyway, YUM!!

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joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Aug. 5, 2007

I made just the creamy pesto sauce for pasta. I did not use the tomato or pinenuts, but did add cream and it came out really good. I will make this again.

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JNFR28

Cooking Level: Expert

Home Town: Hollywood, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Aug. 2, 2007

This was GREAT, my kids even ate it. I put the sun-dried tomatoes in the pesto. It wasn't bland at all and thickened up just fine. Yum!

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DRVIVC

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Reviewed: Aug. 2, 2007

This pasta is delicious! My family loved it. I always like an extra kick, so I added some ground red pepper in the end and a little extra virgin olive oil at the end for an extra zing!

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