8 Reviews | Be the first to review!
Reviews
Ernsk on 5.19.2010
This is a great recipe that combines sharp flavors. I loved it and will make it again.
penguins713 on 5.19.2010
This pasta is delicious and very easy to make. The addition of artichoke hearts is genious!
rachelwallace on 6.6.2010
Although I loved all the separate flavors, I still felt like something was missing – it was somewhat bland, and I had to add a further amount of salt and pepper to give it some “oomph” even though I followed the recipe to a T. Recipe was very quick and easy to follow, the pasta dish was fine, just didn’t make my palate do a happy dance. 
rubybell on 6.7.2010
As ususal I ‘made this recipe my own’ as Paula Deen says. I used one can of arthichoke hearts packed in water. I used a whole bag of the spinach as it really shrinks up. I sprinkled the crumbled goat cheese on top when serving, did not stir any in the dish. I doubled up on the pesto,needed to for flavor. Instead of putting this in a bowl I put the al dente cooked pasta back in the pot and on low heat while stirring in the remaining ingredients. YUMMO ! I think next time I will omit the chicken and add sauted portabella to the top when serving.
Sex, Food, and Rock & Roll on 12.27.2010
I made this tonight, substituting mascarpone for goat cheese. Other than being a bit bland and needing quite a bit of salt, it was pretty good!
heidimay18 on 1.27.2011
The first night we had this I thought it was good, but it seemed to be missing something. When I served the leftovers I added kalamata olives to it and those made it amazing! With the addition of the olives it would definitely get a rating of 5 from me.
newchef on 1.28.2011
Loved this recipe Natalie! My husband especially loved it and it was even better after languishing in the fridge .
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12 Comments | Be the first to comment!
Comments
yardsailor on 5.4.2010
Love artichoke hearts and goat cheese, thanks for sharing.
Chrystal on 5.4.2010
This sounds like a great combination of ingredients! Can’t wait to try it out soon. Thanks!
ablestmom on 5.5.2010
Just made this last night and it was scrumptious! Even my kids who hate sun-dried tomatoes LOVED it and said it was a keeper. DELICIOUS and HEALTHY! THANK YOU – it is now on my rotation of food plus I have extra pesto in the fridge for and even easier meal next week.
Wanna Be A Country Cleaver on 5.10.2010
Oh. My. Gosh!!! This was simply delicious!!
And even making it as per directions, it fed way more than 4 people.
Even my meat and potatoes boyfriend whole heartedly loved this dish. I can’t wait to see what else you whip up. Yum-oh!
jennyb23 on 5.13.2010
This dish was quite yummy. Any suggestions for being able to serve it at a warmer temperature? After I mixed it up and got to eating, it had cooled off to almost room temp.
Natalie | Perry's Plate on 5.13.2010
jennyb23 – You could put the drained pasta back into the pot and mix everything in over low heat. That would keep everything nice and warm. The reserved pasta liquid should be quite warm as well, if it’s added.
lisaskitchen on 5.18.2010
This was so wonderful! I swapped the artichoke hearts for a tablespoon of capers and some chopped kalamata olives. And I didn’t have any spinach. It was wonderful anyway. (And I’m imagining that arugula might be a yummy substitution for the spinach as well.) Everyone at my house–even the one who claims not to like goat cheese–asked me to make it again!
Ernsk on 5.19.2010
Mmm, very tasty. Thanks for creating this! I’ll take any excuse to eat goat cheese!
Lindsey @ Sunshine and Jellybeans on 5.20.2010
I am writing a comment instead of a review because I made some alterations to your recipe. I didn’t have goat cheese or spinach (I know – 2 very important ingredients), so I substituted a handful of chopped fresh basil, and mozzarella cheese. I also added kalamata olives…this was really really good! I will try it the original way next time! Thanks Natalie!
Natalie | Perry's Plate on 5.27.2010
I’m sure this is great any number of ways! Recipes are usually just suggestions anyway, IMO.
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