Reviewed: Jan. 6, 2005

this is a great recipe.. but as another reviewer wrote it lacked a bit of zing... so while the pasta is cooking stirfry the chicken in the tomatoe oil, with the tomatoes, herbs, add porcini mushrooms (2 cups sliced), a couple of bay leaves. when the chicken is cooked add a little bit more oil and some tomatoe puree (about a cup and a half) add salt and pepper to taste and let this mixture simmer (covered) for about 10 minutes on low. For extra Zing! i love to use flaked chili....

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ENIF

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Reviewed: Nov. 12, 2004

not bad, but needs more flavors? still it was enjoyable

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CINNABUNNY09

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 20, 2004

I thought it was ok, but my boyfriend loved it. I would make this again because its quick and easy. Maybe next time I'll add some mushrooms and capers to it. Footnote: If you really like cheese, add more than the 1/4 cup called for.

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DVierra

Cooking Level: Beginning

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Reviewed: Sep. 23, 2004

Quick, easy and delicious! I substituted frozen/thawed cooked shrimp for the chicken and thin spaghetti for the rotini and it turned out great! With a salad or green veggie, this recipe makes a quick dinner for two that can be on the table in 15 minutes.

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KASUE

Cooking Level: Intermediate

Living In: Herndon, Virginia, USA

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Reviewed: Sep. 12, 2004

I've made this several times now and there is never any left for leftovers. Everyone I've served it to has loved it.

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EDENELI

Cooking Level: Intermediate

Home Town: Lexington, Kentucky, USA

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Reviewed: Sep. 11, 2004

quick, healthy and tasty. Great recipe

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ZLATKO MUMINOVIC

Cooking Level: Professional

Home Town: Zenica, Federation Of Bosnia And Herzegovina, Bosnia And Herzegovina

Living In: Bowling Green, Kentucky, USA

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Reviewed: Aug. 19, 2004

It was a little bland for my taste, I should have tried the review that suggested adding chicken stock. I added corn to get some veggies in the dinner, which added some flavor. But I would have added much more garlic to give it a kick. But it'll be a good recipe for mid-week cooking. It's easy and a decent dish. Just not anything too spectacular. Thanks

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JA_MAYFIELD

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Reviewed: Jul. 19, 2004

This recipe is incredibly easy and gets rave reviews every time. Easy to whip up for unexpected company and also reheats well.

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TNPFAFF

Cooking Level: Expert

Home Town: Fairbury, Nebraska, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jun. 30, 2004

I thought this was very good but to make more of a "sauce", I added chicken broth during the last few minutes of simmering. I probably added about 1/2 - 3/4 cup of broth. I would definitely recommend the oil-packed sun-dried tomatoes as I thought they really added moisture and extra taste!

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KIMBERLY0410

Cooking Level: Expert

Home Town: Olmsted Falls, Ohio, USA

Living In: Strongsville, Ohio, USA

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Reviewed: Jun. 22, 2004

The tomatoes in this were terrible. All I could find were plain sundried tomatos, nothing soaking in olive oil. It made it into more of a mediterranean style dish which my husband liked, but I didn't. It was also rather dry. I'll keep trying it. I would recommend using fresh basil rather than dried.

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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Jun. 1, 2004

Pretty yummy. I think I used too much pasta so the flavor wasn't as full as it should have been. Next time I'll use less.

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NGERLAND

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: May 21, 2004

This was a mouth-watering piece. The aroma and the combination of flavours is superb. I've made it a few times now and some tips I would sggest to maximize on the deelish-factor are: (i) cut the chicken breasts into small bite-sized pieces and marinate for 30 - 60 minutes in the remaining ingredients (minus the parmesan, of course) and (ii) use sun-dried tomatoes, it punches up the flavour wonderfully and also use the olive oil from these. A little more oil is better as it is a particularly dry dish. Enjoy the flavours!A *****

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CHEFCHICO

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Reviewed: May 14, 2004

We really liked this. I didn't have the tomatoes. I thought it would be too garlicky...but it wasn't. I'm going to omit the salt next time though. Also tossing the pasta with additional olive oil helped. Overall Wonderful.

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LRMILLEN

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Reviewed: Apr. 23, 2004

My family loves this and it is so easy to make. I like it because it is quick and healthy.

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B C R

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Reviewed: Apr. 12, 2004

This recipe was easy and quick. Instead of using the oil packed tomatoes, I used the dry ones and reconstituted them in chicken broth in the skillet. I used about 2 cups of broth, then I added 1 T of cornstarch to make a thick sauce once the tomatoes were cooked. I

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PINKGRRL

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Reviewed: Apr. 7, 2004

With the original recipe, I was ready to rate this as 4 stars. We discovered, however, that it was far better the second day. My daughter ate it reheated and I ate it cold and we both thought it was excellent. So, I suggest you refrigerate overnight to allow the flavors to marinate before serving it.

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BUCKYS

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Reviewed: Apr. 6, 2004

My friends compared this to eating at Olive Garden or Macaroni Grill - they loved the combination of flavors! And it was so easy! My husband also went nuts over this!

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BLAIRERUCH

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Reviewed: Apr. 5, 2004

I made this dish when we had our New Years Eve party. Everyone really liked it. Two people took the recipe home. I omitted the sundried tomatoes, because not everyone likes them and my sons kept saying "UUOOOgh" - what are those? Even when the dish became cold, it was still good. The next morning, the kids and some of the adults were eating it right out of the fridge. If you like more sauce with your pasta, because this doesn't have much, try using straight butter or a nice four cheese sauce. YUMMY!

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COOKIELOVER2

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Apollo, Pennsylvania, USA

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Reviewed: Feb. 5, 2004

This recipe is fabulous! I added onions and red peppers, and it turned out great! Next time I think I'll add pine nuts.

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BOEJ

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Reviewed: Jan. 14, 2004

I was in the mood for sun-dried tomatoes so i tried this recipe out on my family. it was really easy and they all loved it. im making it for my final in nutrition class.

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FEATHERBAC

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Twelve Minute Pasta Toss

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