Delicious, healthy, beautiful, & truly Italian. I loved the use of DOP cheeses! I can't say enough good things about this dish. It's everything wonderful & delicioso.
This was really good! I had roasted a chicken yesterday so I used the (already cooked) meat and since I didn't have any Padano cheese I just doubled up on the parm. The olives and lemon zest add a nice brightness to this recipe and the pepper flakes give it just a little bit of "kick". Will be making this again!
Good but.., I added cream to make more of a sauce. Next time I will add more cream, and three times the number of cherry tomatoes. Spice is good. Might be tasty with shrimp too.
The chicken portion needs to be double to make a main course for 4. There is no salt in the recipe, so it the thyme, lemon, and pepper flake don't come through unless you add some. I used season salt and it was much better. It is a dry dish, there being no sauce to speak of. Canned tomatoes in juice would have been better than 8 measly cherry tomatoes. More olives are required, too.
I made it. It was okay. Very unremarkable. However, I doubled the recipe. I added extra cherry tomatoes, 8 oz of crushed tomatoes, onion powder, granulated garlic, and my own blends of Italian herbs and my own seasoning mix. The additions made a great difference and it kicked the recipe up several notches! It's a good base to make your own! By itself the recipe earned 3 stars, but the potential to improve it earned it an extra star. I will make this again with my additions.
I put it over rice. Otherwise, it was delicious! Add a shot of fish sauce before the end of cooking to bring the flavors out! -Chef Diane
Made this according to the recipe but doubled it. Something is missing . It needs a little salt and some liquid. I didn’t have any heavy cream on hand but did have mozzarella and buttermilk. Added about a cup of each, put it back in the oven for 15 minutes. Came out much better
Based on previous reviews indicating that the dish needed more seasoning and sauce, I made the following changes: 1. seasoned the chicken with lemon pepper, garlic pepper, herb and garlic salt, and roasted pepper and garlic seasoning as it cooked. 2. after cooking the pasta, mixed it with 1/2 jar of Rao’s Homemade Roasted Garlic sauce before adding it to the rest of the ingredients. Because I wanted leftovers, I used 2 lbs. of thin sliced chicken breasts, increased the amount of peppers, onions, and. tomatoes accordingly, and used all of the pasta instead of half. We don’t like olives, so I used artichoke hearts. I added a few sun-dried tomatoes when I added the other veggies to the pan and I sprinkled fresh Parmesan and Krafts grated Italian cheese over the dish before baking it. It was delicious and my husband loved it!
I have made it twice using broken pasta shells so reduced the amount of pasta by 1/3. This is not a saucy pasta but a very flavourful light meal. Do not to cook the veggies too much before going into the oven since they need to to give off their juices as it bakes. I use a cast iron pan which develops a nice fond. Then I deglaze it with about 2 tablespoons of the pasta cooking water before adding the pasta and stirring to to ensure it is covered with the pan juices. This helps create the slight sauciness. I also stirred about half the cheese into the dish at this point rather that putting it all on top. Be sure to salt the pasta cooking water and chicken well in advance. Arugula added at the end just long enough to wilt is a nice addition.
