About this recipe: This is a family friendly pasta recipe that is a great way to get the kids to eat their vegetables. Pasta is tossed with courgettes, chicken breast and carrots for a colourful dish. The sauce is made of chicken stock and is finished with Parmesan cheese.
The dish was very good although I thought there were a few too many steps into preparing it and the amount of carrots and zucchini seemed to be alot for 1 lb of pasta. So instead of boiling 1 pound of carrots and setting them aside I stir-fried 2 zucchini, 1/2lb of carrots and garlic all together then I followed the rest of the recipe and I added a 1/4 cup of cooking wine to give it a boost. It came out very good there were no complaints, not even from my fussy 14 year old that won't eat carrots! - 12 May 2006 (Review from Allrecipes US | Canada)
Good dish; makes good leftovers. I undercooked the carrots and zucchini slightly so that they were not mush after being added to the skillet the 2nd time and I'm glad I did so. Also, I seasoned the chix with lemon pepper before browning. Next time I will add the parmesan to the plate instead of the skillet, because it did not melt into the broth. - 04 Sep 2005 (Review from Allrecipes US | Canada)
Good main dish, with lots of taste. My only complaint would have to be the sauce. Firstly, it did not need so much butter (neither did my hips!). Secondly, I just didn't get the chicken broth as the sauce. The parmesan cheese wasn't enough to thicken the sauce, so I poured about 3/4 of the sauce over the pasta mixture, tossed, and served with a slotted spoon, thereby draining most of the sauce back into the pan, instead of on our plates. The kids loved it, but I had so much left over "sauce" (broth) that I just tossed (wasted) it. I added the parmesan, and some extra shredded cheddar-jack to attempt to thicken it. All in all, it was very tasty, but I need to figure out a healthy way to thicken the sauce, and decrease the butter. - 08 Feb 2008 (Review from Allrecipes US | Canada)