Italian Chicken in a Skillet

From: Chef #870928

On Sep 14, 2009

Pretty easy to put together, but my pasta wasn't done in the time specified, (I used the shells) so I cooked longer and that seemed to dry it out. Maybe it needs more broth or tomatoes. We ate it fine, but it was just OK for us.

From: Ellee

On Jan 22, 2009

One reviewer described this as "chicken helper but better", and that's a great description of this dish. I loved how easy it was to prep and cook in one pan. I used medium shell pasta; I do not stock Italian seasoning so subbed a bit more oregano, basil, and minced garlic. The flavor was great; most of us put generous amounts of parm cheese (and crushed red pepper) on top. However it turns out that my fam is not too keen on this type of dinner - the pasta gets too soggy if there is any dely in serving, and I think I'll stick with dirtying (sp?) 2 pots - one with veggies and another with pasta.

From: Scott Keith

On Sep 9, 2002

Outstanding. Tastes like something you'd order at Olive Garden or Macaroni Grill. I doubled the recipe as I have a super sized skillet and we serve 6. I did space out and used veg oil instead of olive (I had read recipe but not while cooking). I did the peppers and onions very small and started them for 5 min before I added the chicken them cooked them together. I used a whole box of Barilla bow tie pasta and cooked covered 13 min. Served with buttered brocoli and bread. I have rated alot of recipes and this is I think the 2nd time a 5 star was deserved.

From: TheDancingCook

On Apr 28, 2002

Very good! My husband came home and commented on how you could smell the aroma from outside! Little does he know how much I really chopped up those onions and peppers so he wouldn't notice them, he hates them. We enjoyed this dish very much; and it's a great low fat dish.