This was allright. I was planning to make greek chicken kabobs (katplusgoll) this past week. Plans changed and I decided to make them this weekend. I never got around to it (story of my life!). Since I bought all of the ingredients for the kabobs, I had to repurpose them somehow.... I had most of the ingredients on hand to make this, including feta (sun-dried tomato basil) and alfredo sauce, and since this recipe specifically called for both, I decided to give it a try. My verdict? While this wasn't bad, it didn't WOW me either (nor was my fiance impressed). I pretty much followed RRADAM's directions to the letter, but to speed prep, I purchased a rotisserie chicken (after 5 PM, my grocer discounts their unsold rotisseries by 50%!!!). I chose a Boboli pizza crust (all the grocery store had available). Before I even put our pizza in the oven, my fiance commented that it was too heavy (i.e. too much topping). I wondered myself if this would be a problem. Although not a deal-breaker, our pizza had to rest for 15 minutes before we could cut thru it (slices fell apart otherwise). At that point, it was cold lol! My other beef.... The feta never melted thoroughly (but feta isn't easy to melt anyways). Overall, this was decent, but I wouldn't jump out of my seat to make it again. NOTE: Use the best quality alfredo sauce (homemade, if time allows) you can find. As my fiance commented, it makes a HUGE difference. Thanks for sharing! :-)
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This was allright. I was planning to make greek chicken kabobs (katplusgoll) this past week....