i did not follow this one completely because i lacked all of the ingredients. i substituted capers for olives, no peppers, no feta. i tried adding the water and cornstarch to thicken but still felt it was a bit runny. next time i will try with the olives and feta. i will also undercook the pasta because mine turned a bit mushy even though i pulled it al dente. i would also use fresh toms instead of canned which my husband does not like. chicken was a bit bland. worth another try.
Yummy!! I followed the recipe except left out the olives, and added capers. Also, someone had mentioned it was soupy, so in the last step before adding the pasta, I mixed some water & cornstarch and stirred it in and let it boil for about a minute to thicken it up a bit. Thanks for sharing!! :O)
Made this last night. It was very tastey. Everyone raved about it. The only problem i had was that it was very soupy. Hopefully the pasta will soak up the extra juices. If not the next time i make this i will cut down on the chicken stock. I did add extra parm and feta. I used garlic & herb feta it's what was on hand. It was a very tastey and easy so it is a keeper. Thanks for posting Chef Dine
This was very good. I kept sampling as I made it early it the day. I even tasted it cold the next day and it is good that way, too (like the previous reviewer said). I served it with LonghornMama's Peas with Mushrooms. Thanks Chef Dine. Roxygirl
This pasta was addicting!!! After we ate last night, I thought about it all night long... especially when I woke up at 4am and ate a bowl of it cold from the refrigerator!!! I used a lot more parmesan than it called for and served with a green salad. I was afraid to add the Rosemary because I don't make many recipes that call for it and I'm not that familiar with the flavor but I did anyway (the whole tablespoon) and the flavor was so good I won't leave it out of this or any other recipe again! Thanks!