The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Apr. 20, 2009
I thought it was kind of boring with just the broth instead of a sauce. It wasnt bad though either.. so a little blah for me.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
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Reviewed: Apr. 9, 2009
I found this recipe to be very bland. I used 2 cups of broth & can't imagine using more...I even tried to thicken it up with cornstarch but it was still very liquidy. I used fresh basil and 3 handfuls of spinach but other than that, I followed the recipe to the tee. Next time, I will season the chicken, add more onion, add green pepper, and less chicken broth. It was very attractive with the wilted spinach. I will make this again with more seasoning.
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Cooking Level: Intermediate

Home Town: Cherry Point, North Carolina, USA
Living In: Centreville, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Mar. 25, 2009
This was very good, a nice "lighter" pasta style dish...my boyfriend requested we make it a keeper and he is incredibly particular. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 1, 2009
Great recipe! I do it all in ONE POT which is really nice. I saute onions and garlic in olive oil with salt and pepper, add the meat (I now use Italian Turkey Sausage instead of chicken) and cook until browned. Then I add the tomatoes, basil, broth and pasta (I use rotini now - easier to eat with a spoon) and simmer until the pasta is done. Then I add almost a whole bag of fresh spinach until it wilts and serve. (don't do the cheese b/c of a dairy allergy). My 2 and 5 year olds love it and my husband and I do to. Tastes great and you can't beat a one-pot meal!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Dec. 9, 2008
This was good, but I thought it needed a little more seasoning. I too cooked the pasta in the same pot. Used one can crushed tomatoes, didn't have diced. Used frozen spinach that I cooked and drained separately. Will make again.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Nov. 5, 2008
This was really good. Great for cold weather. Used mini bow-tie pasta and a bag of pre-washed baby spinach instead. My kids loved it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 28, 2008
This was SO good! I made modifications based on previous reviews and what I had on hand. Here are the modifications I made: Used 2 cups broth, 1 can whole tomatoes drained and cut in half plus a heaping half teaspoon italian seasoning, used 2 leaves fresh basil chopped, only about 1/2 a large onion. I also added the pasta (1/2 box whole wheat linguine) right to the pot a few minutes after i added the tomatoes and broth and simmered on low for probably 20-25 min. the pasta was done perfectly al dente. I used about 3/4 a bag of pre washed baby spinach, and shredded about 3/4 of a chicken i had baked yesterday. I topped with parmesan and grated asiago.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jul. 6, 2008
What a great recipe to use up what's already in the cupboard. I used chicken thighs instead, and reduced the sauce a great deal before adding the pasta. Light, healthy, and perfect for summer.
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Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: May 25, 2008
Pretty good flavor; however I liked it better when it was cold. Will probably make it again eventually, but it is no rush.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Apr. 6, 2008
lovely recipe.had to add corn starch to thicken it aswell and i didn't use as much stock as they had recommended
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Jan. 4, 2008
YUMMY! Made this one last night for dinner and we really enjoyed it. Per some other reviewers, I opted to cook my pasta along with the broth/tonatoes. I simmered for about 20 mins and used whole wheat penne...did not end up with too 'saucy' a result as others noted. I also added considerably more spinach than asked for at the end along with fresh basil instead of dried. Since I had cooked shrimp out of the freezer already as opposed to chicken, I used that with great results...I'm sure chicken would be equally delicious!
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Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada
Living In: Oshawa, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 26, 2007
Tasty and different. I did make some alterations to this recipe. I threw the onion and garlic in olive oil with chicken breast strips and cooked until the chicken was cooked. Then I added only two cups of chicken broth with diced tomatoes, drained, and added Italian spice blend and garlic spice blend. I cooked this down a bit before adding about six ounces of spinach. After the spinach wilted, I added a small amount of corn starch and water to thicken it just a touch. I served it with an herbed brown rice pilaf and sprinkled feta on top. It was fantastic and so far from ordinary. It looked beautiful too. I might serve this the next time I have company. Thanks for the recipe.
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Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 22, 2007
Our whole family, even picky preschoolers, enjoyed this dish. I substituted fresh tomatoes and basil, and used less broth. Also at the end per previous reviews I added twice the spinach (next time will use even more), and threw on top a few sliced black olives and some Parmasan cheese for good measure. Husband's only negative comment: "Needs more garlic." Thanks for a great family recipe!
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Cooking Level: Intermediate

Home Town: Towanda, Pennsylvania, USA
Living In: Ekaterinburg, Sverdlovsk Oblast, Russia

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: May 5, 2007
Nice fresh flavors. I had some tomato paste in the refrigerator and added two tablespoons. That, plus about 30 minutes simmering, gave a little more body to the sauce. Great for left-over chicken.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Oct. 18, 2006
Very tasty. I added a little bit of cornstarch and broth mixture to the broth in my skillet. It helped to thicken it up a bit. That would be the only thing I would do in the future.
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Cooking Level: Expert

Home Town: Gilbert, Arizona, USA
Living In: Johnson Creek, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.14 star rating.
Reviewed: Sep. 8, 2006
This was OK. I opted to cook the spaghettini in the broth thus mine wasn't the soupy consistency of the others. Instead, mine ended up a bit dry. If I made it again, I'd add a little more broth to hopefully get a happy medium. In any case, we weren't that crazy about the flavor either.
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Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA
Living In: Chesterfield, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Jun. 12, 2006
mmm, nice flavour! we had it with rotini noodles and served in a a bowl, taking advice from previous reviewers. Easy to make and I also cooked the noodles in the broth. I let it simmer for quite a while so there wasnt too much liquid, and it was GREAT as leftovers. I also added a LOT of spinach....yum!
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Cooking Level: Intermediate

Living In: Riverside, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.14 star rating.
Reviewed: Mar. 4, 2006
This recipe is really, really good! It has an odd soupy consistency, but tastes great. I couldn't decide whether to eat it with a fork or a spoon, so that's why I gave it 4 stars, but I definitely recommend it. I had fresh spinach that I needed to get rid of, so that's why I chose this recipe. I didn't have any onions on hand, but I doubled the garlic because I love garlic. It turned out great! Next time, I might try roasting fresh roma tomatoes instead of using the canned tomatoes, but it's definitely easier to make with the canned.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Fallbrook, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 23, 2006
Absolutely wonderful, a nice change from heavier tomato based sauces. The chicken stock creates an interesting layered depth of flavors. I will be making this often, thanks!
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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.14 star rating.
Reviewed: Feb. 1, 2006
This is wonderful! I recommend using a smaller pasta such as macaroni/ cavetelli/bowties/ etc. Because this recipe is more of a soup, this helps so that you don't have to use both a spoon and a fork. This is a great recipe!
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Cooking Level: Intermediate

Home Town: Sturgis, Michigan, USA
Living In: Tucson, Arizona, USA

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