Reviewed: Jan. 21, 2012

Made it with leftovers from a rotisserie chicken, homemade pesto, frozen ravioli and had some roasted eggplant left over of instead of the peppers and it was awesome!

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Reviewer:

beatka

Reviewed: Dec. 23, 2011

Great for a quick weeknight meal if you have the ingredients on hand. I only had bone-in chicken legs w/thigh so I seasoned and cooked those separately and served on the side. I used more garlic and instead of the jarred roasted red peppers I used frozen California veggie mix lightly chopped up. Turned out pretty good.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Apr. 17, 2011

Love at first bite.Also used fresh red bell pepper. It's similar to a ravioli dish I make for Fridays during lent. Just layer the ravioli with alfredo sauce thinned with a little vegetable broth, and some fresh chopped spinach with pesto added. Top with 6-cheese italian blend and bake. Rich but wonderfl, just like this dish.

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Reviewer:

MYHORSENUTMEG

Cooking Level: Intermediate

Home Town: South Plainfield, New Jersey, USA

Living In: Milaca, Minnesota, USA

Reviewed: Dec. 9, 2010

Yum! Made with frozen ravioli and fresh red peppers. I want to eat this every night.

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Reviewer:

Aimee

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

Reviewed: Jul. 25, 2010

I used frozen ravioli and homemade pesto sauce. This is a very tasty recipe which can be thrown together at a moment's notice. Yum!

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Reviewer:

Pam-3BoysMama

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Apr. 5, 2010

WONDERFUL! I baked the chicken and left out the garlic. Fantastic and simple dinner that my DH and I both thoroughly enjoyed!! Thanks so much for the recipe -- we'll be having this regularly!

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Reviewer:

Lookin2Cook4GoodLookin

Reviewed: Mar. 13, 2010

With some tweaking this was delicious. I used about 3 teaspoons of garlic and only 1/2cup of pesto sauce. I also used fresh chopped tomatoes and bell peppers added at the end to keep from getting too soggy. This tastes great with gnocchi as well.

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Reviewer:

MOCHAMND02

Cooking Level: Beginning

Home Town: Miami, Florida, USA

Living In: New York, New York, USA

Reviewed: Oct. 7, 2009

I was looking for recipes to use up all the pesto my husband made from our garden this summer. This was delicious, easy and quick! All the things we look for in a weekday dinner. We used fresh red peppers, which I think worked out better because of the crunch. After cooking the chicken, we drained it per other reviews that said it was too oily if it wasn't drained because of the pesto. Our 8 year old loved this, and so did we- we will definitely make this again. Simple and quick- PERFECT!

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Reviewer:

April P.

Cooking Level: Expert

Living In: Wauseon, Ohio, USA

Reviewed: Oct. 5, 2009

I liked everything but the pesto. I thought it made the whole dish too salty and I only used half of what was called for in the recipe. My husband like it more than I did. I would make it again but find a different sauce.

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Reviewer:

JUDYG40

Reviewed: May 8, 2008

The taste was very good (my kids age 2 and 3 even ate it) but I would suggest just browning the chicken in Pam olive oil spray or use much less olive oil. The pesto really has enough oil in it for the whole meal. I also sauted up fresh sweet peppers instead of the canned ones. Added mixed colors and healthier.

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11 users found this review helpful