Recipe by: Robyn Webb
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This was very tasty. It has the potential to be 5 star with a few changes. I found that there was not enough sauce, so I will double it next time. 10 minutes is too long cooking the tomatoes;...
Found that there was definetly not enough sauce, and the parsley over powered it a bit. Otherwise very pleasant dish.
This was very tasty. It has the potential to be 5 star with a few changes. I found that there was not enough sauce, so I will double it next time. 10 minutes is too long cooking the tomatoes;...
Five points: 1) I followed this recipe almost to a T. We only used dried oregano & basil instead of fresh, b/c both herbs go bad so much more quickly than I can use them. 2) re: kid-friendly: ...
I made this yesterday at a grocery store food demo and it was a success. Fresh tomatoes are not in season so I used canned no-salt diced tomatoes; omitted the parsley and used Italian seasoning...
Went over really well, and it was fun to make! Just make sure the oil and wine are mixed before putting them in the pan. I had wine spitting everywhere on my first attempt!!! I also omitted t...
Read thru reviews and decided this one would be good to try. Used the can of diced tomatoes as someone suggested and used Italian seasoning in place of the basil. My husband loved it! I enjoy...
Flavorful recipe. i used Spanish olives because I didn't have the Kalamata. The sauce was too runny, though, so I've had to thicken it some with cornstarch - which sort of changed its taste...
Good kalamata olives are the key to this dish. I paired it with Wild Rice. However, afterwards I realized a great appetizer would have been to use some of the diced tomatos and some of the kal...
This is one of my favorite recipes. I usually make it with chicken breast halves with the rib bones in. I always add more lemon juice because I've notice that the pan starts to scorch if there i...