Reviewed: Sep. 4, 2009

Great recipe! I pounded the chicken down thin and let it marinate all day. We grilled it and it came out very nice. I did cut the olive oil in half for the marinade. I also marinated the tomatoes in the olive oil (also cut that in half) and the balsamic vinegar along with some minced garlic, salt, pepper, 1/4 tsp. of red pepper flakes and chopped fresh basil. While the pasta was boiling I sauteed 1/2 c. of chopped onion then added the tomatoe mixture and let that warm up just a bit. Tossed that in with the chicken and pasta and topped it with a little parmesan cheese - delicious!

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Sep. 2, 2009

This dish is GREAT! The only alteration I made was grilling the chicken and adding a little feta cheese before serving. My nine-year old said it was the best chicken he ever had!

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Reviewer:

Heather S.

Reviewed: Aug. 29, 2009

I liked this quite a bit and my husband absolutely loved it. A couple of bites in he claimed it was his new favourite pasta dish. I added some feta at the very end as suggested by another reviewer and I found the saltiness of the cheese complemented the dish nicely. Thanks, Katherine!

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Reviewer:

Sugar8184

Cooking Level: Intermediate

Reviewed: Aug. 18, 2009

Really good! You can adapt it easily to your tastes as well! I loved it cold as well!

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1 user found this review helpful

Reviewer:

balletochef

Cooking Level: Intermediate

Reviewed: Aug. 17, 2009

This was delicious! Good olive oil and aged mellow balsamic are paramount. I had some fabulously fresh tasty tomatoes that I damaged by baking. Next time I make this, I'll chill it, not bake the tomatoes, and serve it cold for a picnic. Very good! Thanks!

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Reviewer:

timujin

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Houston, Texas, USA

Reviewed: Aug. 9, 2009

This was a nice change to our normal routine. I added a little brown sugar. Would make again.

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Reviewer:

carliej01

Reviewed: Aug. 5, 2009

This was really good. I didn't add the additional balsamic/olive oil at the end because it seemed like too much and it was perfect without it. The only change I would make next time is to add the tomatoes to the chicken in the oven because I like my tomotoes cooked a little.

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Reviewer:

Marilyn989

Reviewed: Aug. 2, 2009

Great Recipe!!!! I followed it exactly except I quarted my tomatoes. I just like them smaller. I was really concerned about 2 ounces of fresh basil, but it was fabulous. I eaten it warm and cold and it is great both ways. The recipe says 6 servings but I divided it up into 12 servings. This recipe makes a lot!

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Reviewer:

wtpooh

Cooking Level: Intermediate

Living In: Prattville, Alabama, USA

Reviewed: Aug. 1, 2009

Wonderful recipe! The only thing I did differently was I grilled the chicken for a few minutes on each side, then placed all the breasts in a baking dish with the rest of the marinade and baked at 350 for 15 minutes (they were thick breasts). The addition of some sauteed Shitake Mushrooms were really fantastic. Added a true depth of flavor.

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Reviewer:

Cyndie

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

Reviewed: Jul. 28, 2009

This was tasty. I used thin chicken breasts so I just cooked them in the pan and didn't transfer them to the oven. Definitely add fresh basil as this compliments the balsamic. Bon Appetit

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