this recipe is good, but excellent if you doctor it up a little. while sauteing the chicken, add garlic, diced onions, chopped mushrooms & fresh basil. before you serve, top with shredded romano or parmesean.  -  29 Jun 2006  (Review from Allrecipes USA and Canada)

At 4pm on Wednesday afternoon--telephone call from friends who found themselves in town for the evening. My car was in the shop so no way to run to the grocers. Then I recalled seeing a couple of recipes that I thought I had ingredients for and found this one. IT WAS A HIT!!! I used leftover peppered chicken breasts, sliced and warmed. No fresh tomatoes, so I used Del Monte canned tomatoes with basil, garlic, and oregano. Tossed in more garlic (never enough of that)and some fresh basil. When I served it: Drained and put the pasta on a large serving platter, poured the sauce over it, placed the warm chicken breast slices nicely over the sauce--added some fresh basil sprigs. It was a delicious as it was beautiful. I also made a topping (for on the side) of italian bread crumbs, chopped garlic,and fresh grated romano cheese. Threw that in a skillet and lightly browned it--tasted yummy over the pasta. Served it with some warm vienna bread. Everyone asked for the recipe and I felt like the local Martha!  -  11 Apr 2008  (Review from Allrecipes USA and Canada)

this was an easy recipe. i had to add onion and garlic per other reviews. i hid some mushrooms and grated carrot too. however i used a can of cream of chicken soup instead of broth which made it much creamer with out more cheese. ground black pepper will bring out the missing flavor of this dish. sprinkle with Parm. cheese and flakes of red pepper. its a winner! thanks for the recipe  -  24 Apr 2008  (Review from Allrecipes USA and Canada)