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Chicken, Artichoke and Cannellini Bean Spezzatino Recipe

Chicken, Artichoke and Cannellini Bean Spezzatino

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Average Rating:

Total Reviews: 130

Showing 81-90 of 130

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  • on July 24, 2010

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    My 5 year old wanted to make this after he saw Giada make on TV. This paired with bruschetta with greens was fantastic.

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  • on July 15, 2010

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    This is the most flavorful "stew" I've ever made. Started with Giada's recipe and then made it my own with some substitutions and additions -- bacon for pancetta, added baby bok choy, fennel, carrots, and a can of tomatoes. Also, didn't use the beans, This will become a regular in our house. Will probably change it up every time using whatever vegies are fresh at the time, but sticking with Giada's base (will try it with pancetta next time. Giada has never steered me wrong and it's just darn fun to tell everyone "hey, the Spezzatino is ready!" Makes me feel like a true Italian -- blonde hair, blue eyes and all!

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  • on July 11, 2010

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    I typically love all of Giada's recipes, but found this to be a lot of work and very boring to the taste buds, despite my love of all the ingredients. Contrary to the photo, the dish came out looking very monochromatic. My family took one bite and pushed it away. I won't make this again.

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  • on July 09, 2010

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    I made this dish with 3 bl/sl chicken breasts and sub'd the artichokes for little mini pasta shells. I wanted it to be a bit soupier than what hers looked like on TV, so I added 3 more cups of broth and added a bit more of each seasoning. It was delicious!!! The panchetta was a nice touch, but too much will quickly make the dish very salty!

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  • on July 07, 2010

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    As I watched Giada make this, I liked most of the ingredients and decided to give it a try. But I've been cooking for nearly 50 years and I know what I like. Artichokes is on my so-so list, so I left it out. I substituted fresh rosemary and thyme from my garden and added some dried oregano. I also made the brushetta with fontina and greens. I'm looking forward to enjoying this for lunch at work!

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  • on July 06, 2010

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    We saw Giada make this on TV and went immediately to buy the ingredients. It's fairly easy to make and absolutely declicious. Unbelievable flavor. And yes, the fried pancetta is what sends this over the top. I will definitely be making this again soon.

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  • on July 03, 2010

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    This is one of Giada's best inventions, and as a big fan, I've tried and loved MANY. Absolutely delicious, and a great dish to have in the fridge to take to work for lunch. Makes the coworkers jealous!

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  • on June 28, 2010

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    My husband doesn't even really like chicken and he kept saying, mmm, this is good, mmmm, this is REALLY good, mmmmmmmmm, this is outstanding! And it was! We also had the recommended Bruschetta with Fontina and Greens with this dish. A goor pairing. I will be checking out more of her recipes from now on! OH! And for any Weight Watchers out there. There are 8-1cup servings in this recipe. 4 points per cup. Worth every one of them!

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  • on May 20, 2010

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    I wanted to say I thoroughly enjoy cooking all of Giada?s Recipes; especially from her new cook book Giada at Home. I was fortunate to meet her at a book-signing event held here in Las Vegas, NV. This dish is so yummy and full of flavor and goes ?WOW? and the flavors explode in your mouth?. it is a very satisfying meal. I did however; add an extra garlic clove, tri-colored farfalle pasta, and four ladles of pasta water. I have definitely added this recipe to my repertoire. Thank you Giada!

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  • on April 26, 2010

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    I really enjoyed this soup, but found that it needed a lot of seasoning to get it up to speed. I didn't do it at the time, but some red pepper flakes would have been good in the early stages, and/or some lemon squeezed at the end to brighten it up. I'd also top with more fresh basil at the end.
    I garnished with parmesan and croutons I had made for a Caesar salad, which did wonders for it I think.
    I'd make it again - but with those alterations.

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