Reviewer:

Reviewed: May 7, 2012

Made with fresh pesto from another recipe on this site and leftover chicken breast. It was just as yummy as I expected from the ingredients!

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Reviewer:

sizial

Cooking Level: Intermediate

Reviewed: Apr. 19, 2012

It was a great dish although the chicken was tasting a little bland so I added some salt and pepper while it was cooking. A family favorite!

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Reviewer:

Shae

Reviewed: Mar. 27, 2012

What isn't good with pesto? Right? I loved this. I am gluten and dairy free so I substituted the bow tie pasta with brown rice "spaghetti like" pasta 12oz. I was worried that 4oz less pasta would be an issue, but it was not. Not at all. I left out the sun-dried tomatoes (I just had them last night). I used an entire cup pesto, as opposed to 1/2c. I also only used 1/4 tsp red pepper flakes. Next time, I will use more. Much more. I couldn't taste it. Maybe closer to a TBS. Not to over-do it because red pepper can steal a dish if over used. The brown rice pasta actually gave this dish an extremely creamy texture. Which I absolutely loved. After boiling pasta, drain and rinse with cold water, but not too much. Just for 30 seconds or so tossing it with your hand. I added a dash of sea salt right before serving. Topped with toasted pine nuts. And YUM. I will make again.

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Reviewer:

asilann

Reviewed: Mar. 25, 2012

Recipe was great. I used sundried tomatoes without liquid and turned out great. Will make again.

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Reviewer:

justme84

Reviewed: Mar. 14, 2012

I have made this many times as written. I always add more pesto just because my family likes extra sauce. Also, I have used diced up Italian tomatoes, or fresh tomatoes in place of the sun-dried for a fresh flavor. One of my family's favorites.

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Reviewer:

autumn

Reviewed: Feb. 6, 2012

No flavor for our taste. It was good but boring. Not much more to say. Edit after leftovers: there was 3 servings of leftovers since there is only 2 of us. It was missing salt and pepper. We salted before we reheated and it was fine. The pesto needed a day to sit on the pasta. Much better the next day.

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Reviewer:

Gina5211631

Cooking Level: Intermediate

Home Town: Brea, California, USA

Living In: Corona, California, USA

Reviewed: Jan. 25, 2012

This was very good as is. It will become a regular recipe in the rotation of weeknight meals. And it is very versatile. You could add veggies, beans, and so many other things. It is a good base recipe to get creative with.

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Reviewer:

gluten free girl

Reviewed: Jan. 25, 2012

Delicious! I find it very easy, yet versatile enough that I don't get bored with it. I have made it a few times, and while I added all the ingredients listed, I also had fresh tomatoes or mushrooms I was trying to use up so I added those too. My picky boyfriend loved it too.

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