Reviewed: Feb. 27, 2013

We just made this recipe tonight and it was delicious! We did not have grape or cherry tomatoes but diced up a few Roma tomatoes. We also cut up zucchini and yellow squash to give it some extra color and sneak in veggies for our daughter. It was perfect and we look forward to making this again. Thanks for the recipe!

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Reviewer:

the1nonlye

Reviewed: Aug. 18, 2011

Marinate and grill the chicken it is amazing! It adds a nice charred flavor. I always use fresh garlic in this recipe and somtimes I use the garlic phiadelphia cooking creme instead of regular cream cheese. You might want to double the sauce recipe too because you just can't get enough of it.

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Reviewer:

jpaufler

Reviewed: Jan. 29, 2011

This was very good! I used regular cream cheese and McCormic crushed basil. I think next time I would cut the tomatoes in half though. And I think I will take the suggestion of marinating the chicken in the dressing overnite before making the dish for more flavor in the chicken. But overall a good dish and I would make it again for sure.

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Reviewer:

mzmiko

Cooking Level: Intermediate

Home Town: Walton, New York, USA

Living In: Rochester, New Hampshire, USA

Reviewed: Jan. 5, 2011

This recipe was fantastic! I added the cooked chicken to the pasta and sauce to mix it altogether just before serving. Don't skip on the basil, it adds amazing fresh flavor. Next time I may add capers or artichokes!

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Reviewer:

danaleotx

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Cedar Park, Texas, USA

Reviewed: Dec. 16, 2010

My husband said 'that was raw, i liked that'!!! no leftovers! I cut my tomatoes in 1/2....and used cream cheese, I also added a lil evoo to the pan when i cooked the chicken in the dressing....YUMMY will cook again!

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Reviewer:

Dyronmom

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

Reviewed: Aug. 3, 2010

This recipe is very tasty. I was surprised by how much flavor the chicken had. It was very moist, also. (Be sure to let it rest before slicing.) I sliced the chicken very thinly, and we had leftovers for chicken salad the next day. The sauce is very rich and flavorful. The only downside is that my tomatoes were too tart. Next time, I'll use halved cherry tomatoes on the vine. They are sweeter and have a better texture when cooked.

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Reviewer:

halo776

Cooking Level: Expert

Home Town: Houston, Texas, USA

Reviewed: Jul. 28, 2010

very good! I used a KRAFT red pepper vinaigrette because i couldn't find the sun-dried tomato kind. I added extra veggies (red pepper, zucchini) and cooked them in the dressing for a while to marinate them a bit. I also marinated the chicken in the dressing for a while too. Very good! will for sure save this recipe and make it again!

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Reviewer:

WhitneyNicole

Reviewed: Jul. 5, 2010

We all really enjoyed this even the picky teenagers. I used both chicken and shrimp. A definate keeper. The only changes were that I marinated the shrimp and chicken in the dressing for a few hours and used a couple cloves of pressed garlic.

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Reviewer:

stacielynne

Cooking Level: Expert

Reviewed: Apr. 14, 2010

This is amazing, this was the first meal my boyfriend made me and it was sooo good. Although we used regular cream cheese in place of the neufchatel cause we didnt know what that was, and we used cherry tomatoes instead of grape and it was so much better. I really recommend trying it out!!!

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Reviewer:

soccerstar_29

Reviewed: Apr. 1, 2010

This was a great early spring way to enjoy tomato and basil pasta, one of our summer favorites. Next time I'll add some garlic. I squeezed a bit of lemon juice on after my first bit for some extra tang. I recommend that.

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