This recipe was quite good. I added a lot more pasta then one cup and added Italian seasoning. The second time I made it I also added artichoke hearts and it tasted great. I also added much more mozzarella the second time around since I love cheese. I really enjoyed the taste of the fresh parsley. Thanks for a great recipe!
This was great. I think you have to really make the sauce your own, then "flavorless and runny" won't be an option. I don't think just dumping canned tomatoes and other ingredients on the dish is the best way (Step 7). Also it's important to really season your chicken, as chicken breasts have almost no taste on their own. I season with with kosher salt and then pepper, and then added some classic dried Italian herbs. DELICIOUS! I will keep this one on hand whenever I'm at a loss as to what to do with chicken breasts. And since I put up lots of jars of my own special sauce, it's a quick go-to. Another added note.....since mozzarella tends not to have much flavor, using an herbed or garlic one will help with flavor. Even try switching out for an equally delicious melty cheese (I'd stay away from cheddar personally.) There's nothing I've ever made of Giada's that hasn't come out perfect. She's the best. Thanks for posting. ADDED NOTE: I'm not sure if this recipe was word-for-word Giada (ie, the way she would do it), but I cooked my chicken til browned and almost cooked through, and my pasta to slightly before al dente, because they're both going to continue to cook in a 400 degree oven for 30 additional minutes.
I have made this a few times now after borrowing Giada's cookbook from the library. It is indeed excellent. I have made it using Giada's Marinara Sauce in place of the diced tomatoes and it was great. I also have made it without the chicken because I forgot to put it in once and that was still good. So, you can change this up pretty easily and still have a great dinner. Thx for posting!
This is excellent but I wouldn't expect anything less from one of Giada's recipes. I made it as written, using acini de pepe for the pasta. I added a half teaspoon of Italian herb blend since I could only get plain canned tomatoes but I think next time I will leave it out as I could taste the rosemary too much. My husband just loved this so I will be making it again.
This was fabulous. I used the small macarroni noodles in mine. I also cut out the onion, because we don't care for them much. My husband loved it and it made plenty, so we had leftovers for lunch. This is a keeper!!
I loved this recipe! I didn't do the onions, b/c we both aren't fans. I bought a can of diced tomatoes that was already flavored with oregano, basil and garlic. And I used little pasta shells instead. It was delicious! I made 2 small casseroles, one where I added some regular jarred sauce to make it saucier (I like it better that way!) Both were excellent. Definitely broil at the end to make sure the breadcrumbs get browned. Enjoy!
We enjoyed this pasta dish. I didn't have pastina but used tiny alphabet noodles. Worked very well in the dish. This would be a good candidate for oamc if the crumb topping was left until reheating. Thanks for sharing this recipe.
Excellent flavour! Everyone, including the 16 month old babies, loved this recipe. Very easy to make, and delicious. Definitely a keeper!
This is delicious!!!! Made for Fall PAC 07. My 15 yo DS just loved this meal. I followed the recipe as directed except that I added about 1/2 cup cottage cheese and added an additional 1/2 cup of mozzarella cheese. This is nice as you can make it up earlier in the day and just pop it in oven later for dinner. Thanks for a great recipe Peyton&KaylansMama!!
Great base recipe. My family likes food w/ a bit more pizzazz so this first time around wasn't an instant favorite. However, I can see how to jazz this up for our palate. Again, this is a great base recipe.