Reviewed: Jun. 7, 2010

Made this for dinner tonight. I used a can of mild Rotel tomatoes instead of the fresh cherry tomatoes, and used fresh spinach instead of frozen. This is the second time I've made this and it's REALLY good! The slight spicyness of the Rotel adds good flavor and just a bit of heat. My kids (ages 6 and 3) ate it! Definitely a keeper!

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Reviewer:

ILUVBROWNIES

Home Town: Mebane, North Carolina, USA

Living In: Bamberg, Bayern, Germany

Reviewed: May 23, 2010

This was very easy to make and no fuss clean up to boot. The cream cheese makes a nice flavor base and consistency for the sauce. You have to think of this sauce as background music - it allows for individual flavors to stand out. Whatever you put in this is what you are going to taste first, the delicate sauce second. I used a little garlic and pepper along with sun dried tomatoes, and I am glad I did. I can see this with artichokes and maybe capers. And, it would be fabulous with caramelized carrots added!

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Reviewer:

SherylLynn

Cooking Level: Intermediate

Home Town: Saint Petersburg, Florida, USA

Living In: Largo, Florida, USA

Reviewed: Apr. 29, 2010

We just found this to be very bland. Per other reviewer's suggestions, I used garlic and chive cream cheese, added some minced garlic and about 1/2 cup parmesan cheese plus I used my own homemade chicken broth and used a can of diced tomatoes. I think this needs to be kicked up with a packet of ranch or italian dressing mix.

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Reviewer:

cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

Reviewed: Apr. 24, 2010

not bad, easy 'throw together' meal!

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Reviewer:

klross

Reviewed: Apr. 21, 2010

Add a tsp. of curry!! All I can say is Oh. My. God. It's delicious. My whole family looooves this dish!

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Reviewer:

N. Twedell

Cooking Level: Expert

Reviewed: Apr. 13, 2010

It wasn't very flavorful. I even added parmesan, and that didn't help much either. My husband added garlic powder, but that just seemed to overpower the entire dish.

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Reviewer:

Lacy

Reviewed: Mar. 29, 2010

I, too, altered it after reading reviews. I used what I had on hand. . .chives cream cheese, added basil and garlic to broth and I cooked the pasta in the broth rather than have another pot to wash. I used half the pasta called for because what some say is 6-servings it's really more like 10 for us. I stirred in about 1/2 cup of parmesan cheese. I gave 5 stars for helping me figure out what to do with the chicken and random stuff in my fridge!

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Reviewer:

Rozanne

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Mar. 27, 2010

So good and easy with common kitchen staples! My modifications: Marinated the chicken cubes in some vegetable oil, white vinegar, oregano, Italian seasonings, garlic, and pepper for a short amount of time. Then added more garlic, pepper, and Italian seasonings to the chicken cube/stock mixture in the skillet (I had stock on hand instead of broth). Strained out some of the juices before adding the spinach and cream cheese and used strained canned tomatoes because I had no fresh ones. I was worried when it came out a little runny, but it was delicious! Also used rigatoni instead of penne - amazing!

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Reviewer:

Christy

Cooking Level: Intermediate

Reviewed: Mar. 2, 2010

I never thought this would come out as good as it did. My husband who is the cook in the house even liked it which says a lot!

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Reviewer:

charlya

Reviewed: Mar. 1, 2010

I cubed the chicken instead of making it strips. I only had about 8 oz spinach, and I left out the tomatoes because my husband doesn't care for them. Added a tablespoon of minced garlic, a tablespoon of ground black pepper, and a packet of Italian dressing mix like another rater suggested. Turned out pretty good. keeping the recipe and planning to make again... might add red pepper flakes or something to get more flavor out of it.

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