Reviewed: Jan. 3, 2008

This was pretty good, but it needs something. Perhaps sundried tomatoes or mushrooms & maybe some sauteed red onion. I grilled the chicken instead of breading & frying & used 1 cup cream & one cup skim milk so it wasn't so high in fat. I also used chicken broth instead of the boullion. As is, the recipe is okay, but with some tweaking, it could be really good.

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Jennifer

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

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Reviewed: Dec. 27, 2007

This recipe is wonderful. The only the I'd suggest is a little more salt, and add some fresh garlic shaving after the food is on the plate. It's just a little something extra and delicious. People go nuts over this dish!

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Arturo

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Dec. 17, 2007

This was OK - not enough sauce

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simplekm

Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Living In: Bridgewater, Virginia, USA

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Reviewed: Dec. 15, 2007

I found this recipe very easy to follow. To save time I use frozen broccoli or use the new ziplock steam bags and steam them in the microwave. You can also use Prude Chicken cuts to save time cooking chicken, just warm the chicken cuts in a fry pan, then add to sauce.

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Robin

Cooking Level: Beginning

Home Town: Boston, Massachusetts, USA

Living In: Lynn, Massachusetts, USA

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Reviewed: Dec. 13, 2007

This was a great recipe that my family loved and I will be making again. This was a delicious Alfredo sauce - it's not supposed to be highly spiced, it's supposed to be creamy and cheesy. It was. I chopped the meat from a rotisserie chicken I had on hand (which had great flavor and reduced the fat). This cut the preparation time somewhat as well. I also did not have the artichoke hearts on hand, but didn't really miss them. I used light cream and might try 1/2 and 1/2 next time. Served with additional Parmesan. Should have read the reviews about mixing the cornstarch with a little cold water before stirring into the sauce - Would've saved me some whisking! Thanks for this delicious pasta dish!

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KARINOK

Cooking Level: Expert

Living In: Longmeadow, Massachusetts, USA

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Reviewed: Nov. 21, 2007

Delicious

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Bethany

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Reviewed: Sep. 9, 2007

Great flavor! I left out the artichoke hearts, and used boneless, skinless chicken breats that I sauteed in olive oil instead of the breaded chicken. This dish can be easily thrown together by using up leftover chicken and pasta.

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LoveTo Bake

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Reviewed: Sep. 6, 2007

This is a good recipe. By mistake I used marinated artichoke hearts - ugh, won't ever do that again but, really, I don't think they would add anything to the recipe anyway. I used cut up raw chicken breast pieces (doesn't need the breading as another reviewer suggested)and I sauted the garlic and chicken in the butter although next time I'll use olive oil instead. I added the cornstarch to the broth to save a step and a tiny bit of time. I sized the recipe for the two of us and it was a LOT of food.

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COOKINKIWI

Cooking Level: Expert

Home Town: Auckland, Auckland, New Zealand

Living In: Milton, Ontario, Canada

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Reviewed: Aug. 30, 2007

This recipe was a lot of work for the results. The sauce didn't thicken as easily and the whole dish tasted bland. There are much easier, more healthier ways to make chicken, broccoli and ziti.

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ava's mom

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Reviewed: Aug. 23, 2007

I very rarely write a review, but this recipe is very deserving! It is easy (although time consuming) and works with a number of alterations. Thank you for this family pleaser!

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Dianeh

Cooking Level: Expert

Home Town: Methuen, Massachusetts, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 6, 2007

This dish makes a ton of food! I breaded four chicken breasts by dipping them in egg and then coating them in a combo of Italian bread crumbs and Parmesan cheese and then fried them in olive oil for three minutes per side. I finished them in the oven so they would be nice and juicy. Just be sure you have the time to devote to this dish as there are a lot of steps, but it is well worth it, especially the homemade Alfredo sauce.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 1, 2007

DELICIOUS -- was told to add this recipe to the rotation. Followed directions exactly and added some cayenne pepper for a little extra kick.

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MITCHIEJACK

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Reviewed: Mar. 26, 2007

I made this because I had some female family members over for an afternoon visit, and I wanted to serve something really yummy (we all love food!) This was a good choice. Some changes I made was that I used 1/2 and 1/2, which I am glad I did, and I baked the chicken instead of frying because I always seem to overcook it. I stirred the cornstarch into the chicken broth in a separate dish before adding to the skillet to avoid lumps... I wish I had thought more ahead to cook the pasta after I got the sauce cooking because I cooked the pasta first, but by the time I was ready to put it in the dish it was all stuck together and cold. I also baked the whole dish for about 15 minutes, covered. Next time I might add some mozzarella....

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Miss Molly

Cooking Level: Intermediate

Living In: West Gardiner, Maine, USA

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Reviewed: Mar. 19, 2007

I scaled this recipe down to 4 servings, and it took me no more than 20 minutes to prepare once the prep and chicken frying was done. (used garlic marinated boneless breasts from my butcher) I used half and half to cut out some fat, and substituted tiny peas and red roasted peppers for the broccoli and artichokes. DELICIOUS! The cornstarch helps the sauce thicken nicely (since heavy cream wasn't used) and I liked how it wasn't too garlicky. Made rigatoni pasta and mixed it in at the end.

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CALJAKE

Cooking Level: Expert

Living In: Wilmington, Massachusetts, USA

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Reviewed: Mar. 18, 2007

I loved this!!! and so did the family!The best in a long time. Finally a good recipe to put in rotation.

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Lana

Home Town: Annapolis, Maryland, USA

Living In: New Braunfels, Texas, USA

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Reviewed: Jan. 22, 2007

Great recipe! My husband and I whipped this up together tonight without any planning. We had a small portion of leftover restaurant-made Chicken Broccoli & Ziti and wanted to stretch it into a meal for the family. We used garlic powder instead of garlic cloves, half and half cream instead of heavy cream, and liguini instead of ziti. I think it came out just as good as the restaurant version! I'm sure we'll make it again soon.

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Robin D.

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Reviewed: Jan. 20, 2007

very delicious meal!!

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DUFFYDEDHAM

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Reviewed: Nov. 24, 2006

It was ok but very bland!

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KDUGGAN

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Reviewed: Oct. 4, 2006

Lisa, this really was so yummy. My family enjoyed it! I grilled the chicken instead and left out the artichoke hearts. The sauce was so darn good!!!!! I usually don't fry food much. I will make that again- thanks for such a great family recipe!!!!!!

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Kellisfamily

Cooking Level: Intermediate

Home Town: Tewksbury, Massachusetts, USA

Living In: Billerica, Massachusetts, USA

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Reviewed: Sep. 4, 2006

This was really good. It was a little time consuming. I had to stir my sauce for quite a while to get rid of the lumps from the cornstarch (2 TBs) I also used 1/2 cup of cheese instead of 1/4. I made my own breaded cutlets by pounding chicken breasts, seasoning them w/ garlic powder, salt and pepper, place them in egg, and then dipping them in breadcrumbs. I put my chicken in the fridge for about 10 min before frying so that the coating would stay on. I did use artichokes and if you use the non marinated kind then you cant even taste them in the sauce and you still get the additional veggies. Next time I may even add additional veggies.

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Heaven

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

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Ziti Chicken and Broccoli

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