Reviewed: Oct. 30, 2008

I'm at a loss on how to appropriately rate this recipe. I read other reviews, and decided to first partially roast the garlic to give it a bit of softness. I smushed the cloves and placed them under the chicken. After cooking the chicken at 180 for 45 minutes, my breasts were raw inside. Granted, mine were thick, but I had a feeling this would happen. I upped the temperature to 350 and cooked for 20 minutes more. On to the pasta.... As written, not good. I added spinach, canned button mushrooms, and plenty of salt, pepper, and italian seasoning. The pasta was ok after this. The chicken was definitely garlikly... I only just added the juices from the chicken and some of the broken up pieces of garlic to the pasta. I guess I salvaged this but I won't bother with it again. Funny, because I love all of the ingredients, ESPECIALLY garlic.

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Oct. 20, 2007

This was really good. I halved the recipe and used quinoa vegetable curl pasta instead of the tagliatelle becuase I can't have wheat. I cut the chicken into strips and it still took 35 minutes to cook. However, it was nice and tender because it was slow cooked. I would recommend cutting it up - it makes it easier to eat with the pasta anyway. I also added half a green pepper (because I wanted to use it up). I sauteed it with the onion and it ws really good. My husband liked the dish but said that there were too many tomatoes. I thought the amount was OK, but I think I would have liked fresh tomatoes instead of canned. I think next time I will use fresh and then add extra olive oil to the pasta/veggie mix. I think it would be good with zucchini or spinach mixed in too. But overall, yummy.

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SARAHNDIPITY02

Cooking Level: Intermediate

Living In: Maple Valley, Washington, USA

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Reviewed: Sep. 30, 2007

Very good! I used some basil and a another clove of garlic in the sauce. Loved it!

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cndrela53

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Blacksburg, Virginia, USA

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Reviewed: Jul. 19, 2007

Great recipe thanks! Try in crock pot instead of oven!

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SClarke

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Reviewed: May 23, 2007

This recipe was disappointing! I halved it and it still took way longer to cook than the recipe said. I had to increase my oven temp. I thought the rosemary in the sauce was overwhelming.

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eksquisite erica

Cooking Level: Expert

Home Town: Crescent City, California, USA

Living In: Sacramento, California, USA

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Reviewed: Nov. 16, 2006

This is great, and I adore garlic...

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Apr. 26, 2006

Only giving this a 4. I didn't have any white wine handy so I left that out. So with that being said this was a quick tasty meal. Something I will make again when I am not in the mood to cook!!! this meal takes under 30 minutes to prepare and cook!!

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sk27

Cooking Level: Beginning

Living In: London, Greater London, England, U.K.

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Reviewed: Nov. 19, 2005

This is just okay. Probably won't make it again.

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newmommy

Cooking Level: Intermediate

Home Town: Clarendon Hills, Illinois, USA

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Reviewed: May 18, 2005

Great Recipie, you can never have to much garlic!

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LEMMY87

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Reviewed: Mar. 17, 2005

I had the same problem with the garlic not cooking enough for my tastes. The tomato mixture was delicious, but I would have liked the garlic to have been more roasted.

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ROLLERSGIRLY

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Feb. 25, 2005

This was great my man and I are true garlic lovers, he didnt mind my garlic breath at all! Thank-You for the recipe.

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CAROLANN11

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Reviewed: Feb. 24, 2005

Very delicious and flavorful! My husband and I loved it!

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ZIGGY347

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Reviewed: May 13, 2004

my family loved it and I added more garlic! yummmmm......:)

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TANGELA2

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Reviewed: Jan. 22, 2004

We halved the amount of chicken in the recipe, but being garlic lovers, kept that as is. The chicken and tomato sauce turned out deliciously, but the garlic barely cooked through at all. Next time we plan to pre-cook the garlic a bit, not counting on the garlic to cook enough at a (very low) 180F for 45 minutes. Also might want to increase the amount of pasta and tomato sauce relative to the number of breasts you cook.

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XANDU

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Reviewed: Nov. 12, 2002

We *LOVED* This recipe!! It was quick and simple to make and absolutely wonderful to eat!!! This will be a common dish in our home from tonight on. Thank you for this one!!!

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JoyLee

Cooking Level: Intermediate

Home Town: Kittery, Maine, USA

Living In: Virginia Beach, Virginia, USA

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True Love Chicken

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