Reviewed: Feb. 25, 2011

Delicious! I was a little afraid of the lemon zest (I thought it would be too bitter) but it complemented the flavour perfectly. I didn't drain the tomatoes, cut the chicken in bite - sized chunks and cooked it that way and used spaghetti instead of angel hair pasta, because we like it better. Thanks for this interesting recipe!

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Reviewer:

Gracey

Cooking Level: Expert

Reviewed: Feb. 17, 2011

very yummy. i make large quantities when i make this dish always a crowd pleaser

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Reviewer:

jamanleyx

Cooking Level: Expert

Reviewed: Feb. 10, 2011

I really like how the chicken tastes - being soaked in lemon juice before being cooked. Makes me want to do this to all the chicken I make! But the raisin-tomato sauce is just alright. Kind of took away from the fantastic chicken taste a little...

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Reviewer:

merlion

Cooking Level: Beginning

Home Town: Singapore, Central Region, Singapore

Living In: Colorado Springs, Colorado, USA

Reviewed: Oct. 13, 2010

Terrific! Light and tasty, easy to make for dinner at home or for entertaining. If serving for company, be sure to have a veggie side dish or a light dessert. Can't wait to make it again. :-)

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Reviewer:

Write from the Heart

Cooking Level: Intermediate

Home Town: Redondo Beach, California, USA

Reviewed: Feb. 11, 2010

Great flavors in this dish! Would make again.

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Reviewer:

charcharglidden

Reviewed: Jan. 28, 2010

This was very full of flavor and was a big hit at my dinner party. I didn't use olives and I didn't drain the tomatos per previous suggestions. I also added crumbled bacon right before I served. The bacon was wonderful with the pinenuts and was a nice balance to the sweetness. Also served with the shredded brussels sprout recipe.

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Reviewer:

angieheinrich

Reviewed: Dec. 28, 2009

My husband and I like this. I dont know if I did this right, but it was pretty spicy. Ive added 1/4 cayenne to other recipes, but I thought this was way spicy. I agree with other reviews- definitely need to add some chicken broth and do not drain the tomatoes. The idea and basis of this recipe was good though. Might make again.

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Reviewer:

DaniCook914

Cooking Level: Intermediate

Home Town: Eastchester, New York, USA

Reviewed: Oct. 25, 2009

This recipe is unique, with a great flavor base. My husband loved the lemon zest & balsamic zing. I made the recipe just like it asked, I think next time I'll cook the chicken first, pull it out to rest while making the sauce. One less pan & the lemon will flavor the tomato sauce more.

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Reviewer:

DreamSnatcher

Cooking Level: Intermediate

Home Town: Chewelah, Washington, USA

Living In: Palmer, Alaska, USA

Reviewed: Oct. 17, 2009

Delicious! My husband and I really enjoyed this for dinner. I changed the recipe around and used cashews instead of pine nuts and left out the olives (I don't like black olives)and parmesan cheese. I didn't have real lemons so I used lemon juice (and so left out lemon zest, too). The reason it's a 4 and not a 5 is: 1) I didn't follow the recipe completely and can't vouch for the exact way written above; and 2) the number of dirty pots and pans...I have a small kitchen and three things on the stove all at once is really tight!

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Reviewer:

Natalie

Reviewed: Sep. 23, 2009

This is a really tasty recipe. I really like it because it has a quite different flavor from a typical tomato sauce. The cayenne pepper adds a real kick of spiciness and the raisins add a nice sweetness. After reading reviews, I made a couple of modifications: (1) I reduced the raisins to 1/2 a cup which I think was right; (2) I decreased the amount of pasta by about 1/3; (3) I added a couple of fresh small heirloom tomatoes to the can of diced tomatoes and like other reviewers, I did not drain the diced tomatoes. Other than that, I followed the recipe to a T and it really did come out very tasty. I like how different the sauce is from most other pasta sauces I've made. I'll be using this one again, definitely.

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