Reviewed: Mar. 13, 2012

Odd one out, but we didn't really care for this. Which is surprising, because like all the ingredients. The only changes were yellow onion instead of red, Italian seasoning for the herbs (made my own blend and was out of the individuals), only had bone-in chicken so I seasoned-roasted-shredded prior to making everything else then tossed it in to heat through, only 4 tomatoes, used the optional mushrooms and added a half cup of white wine instead of more EVOO. Mind you we only had orzo to work with as a pasta, but I doubt that affected the outcome. Too bad because it's alot of prep work dicing everything up.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Feb. 11, 2012

Ketchup? I thought it sounded strange, but it worked. I took an extra step and blanched and peeled the tomatoes first. I used whole wheat pasta, and it worked very nicely with the sauce and veggies. Very tasty!

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Reviewer:

Pam-3BoysMama

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Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Aug. 18, 2011

Wasnt sure what to make for dinner and found this recipe. It's super easy to make and delicious!!!

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Reviewer:

Nikki82

Reviewed: Dec. 27, 2010

This was excellent. There are 2 of us. We devided it into 3 meal. Ate one and froze the other two. Had the seond last night. One warning, make sure your skillets are big enough!

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Reviewer:

acorn2

Cooking Level: Intermediate

Living In: Union Pier, Michigan, USA

Reviewed: Jul. 14, 2010

This takes me a long time to make and uses a lot of pans but it is always so worth it...delicious meal!

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Reviewer:

crazycookies

Reviewed: May 24, 2010

Mmmmm! I already made a version of this on my own, except without the chicken. I liked it with chicken. The only change that I made was I added a can of Italian tomatoes for extra juice. Good!

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Reviewer:

Renee Z

Cooking Level: Intermediate

Home Town: Norwalk, California, USA

Living In: Monrovia, California, USA

Reviewed: Nov. 28, 2009

The only modification I made to this recipe was to add about a 1/2 cup of chicken broth to the veggies to help soften them and add some flavor while they sauteed. It also helped the sauce go further in the end. I am not a fan of green peppers at all- even in canned sauces with GP added it gives the sauce a funky flavor in my opinion, so I was worried with this recipe. I left them in for my husband and I can honestly say I wouldn't have even known if I hadn't made it. All of these ingredients combine wonderfully to make a really well rounded sauce! This recipe is great and wasn't too hard to make at all! Next time I'm going to experiment with getting more flavor into the chicken...

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Reviewer:

SarahBeez

Cooking Level: Intermediate

Living In: Gaines, Michigan, USA

Reviewed: May 14, 2009

This was amazing, everyone loved it. The sauce was so good, only drawback is there isn't very much of it so I added a little extra spagetti sauce to it to make it last longer.

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Reviewer:

CHOCOLATLUV44

Cooking Level: Intermediate

Home Town: Burlington, Iowa, USA

Living In: Bozeman, Montana, USA

Reviewed: May 5, 2009

It took quite a bit longer than the recipe said it would, but once it was done, it was pretty good. I saved some in the fridge for lunch the next day, and it was actually better the next day than it was that night for some reason. It was a little bland at first but I seasoned it with some tony chacherie's and it was quite delicious!!

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Reviewer:

shannon

Reviewed: Apr. 15, 2009

I enjoyed this recipe. It had a nice flavor, my only complaint is that it seemed to be a bit greasy because I kept adding more olive oil to the peppers and onions to they wouldn't burn - next time I may add chicken broth to cut down on the oil and have more of a saucy texture - this didn't really have enough liquid. I will make again with just a couple alterations though!

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7 users found this review helpful