Great! My husband REALLY liked it. I told him next time I was going to put a tiny bit of crushed red pepper in. He said no way. I will put more garlic in next time. I can never have too much garlic. -yum- Did have to put an extra tablespoon or two of olive oil in. I know this is a "dry pasta" and that's what makes it fantastic, but without that extra tablespoon or two of o.o. it would be near impossible to toss

Reviewed On: Jan. 31, 2011

Excellent! Husband loved it; made it twice in a week and a half! Second time was better than the first. 1) instead of warm the oil/garlic in the pan, I put the oil, minced garlic, and a tiny bit of garlic powder in a ziplock bag and let it sit for about 10 minutes with the chicken breasts in it. ("massage" around to make sure its evenly spread) 2) Used the directed amount of (italian) bread crumbs and parmesan cheese (fresh grated 1/4 cup from a large block)...but in addition added some more garlic powder (eye balled) to the mix. Put in large baggie and shook well. 3) Placed the chicken breasts into the dry mix bag, shake and rub to make sure all is covered. Place in pan, pour rest of mix evenly on top of chicken Came out FANTASTIC! The extra garlic powder and fresh parmesan REALLY brought out the flavor! I'll definitely keep this recipe around and make it again soon.

Reviewed On: Jan. 18, 2011

Our favorite! We make this probably twice a month. If I don't make it in a while, I hear "honey......can't we have that pesto shrimp thing this week? pleaaaaase?" honestly, its so good. I usually put extra pesto in, and I always use salted butter. Last time I used unsalted butter and the flavor just was not there. So, at least throw a pinch of salt in if you use the unsalted butter! Our fav!

Reviewed On: Jan. 11, 2011