Reviewed: May 15, 2012

Amazing is an understatement! I made a couple of months ago and have been waiting for another opportunity to make it. I followed the recipe pretty close to as written and it was fantastic!

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Reviewer:

PrincesseLinds

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: May 9, 2012

I decreased the recipe to make less, and also left out the artichokes, since I didn't have any. I didn't realize how much butter it called for until later, and it called for ALOT. I only used about 80% of what it called for, but still turned out good.

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angelbaby4284

Reviewed: Apr. 26, 2012

oh my gosh this was so good! the kids didnt like it by any means (7yrs and under), but hubby and i were thrilled. i only used 1/2 cup of butter and after it was melted, i continued to simmer and stir until the very end. i cut up the chicken (only needed 2 large chicken breasts), floured it, and added it to a pan of olive oil. took that out, and cooked the bacon and then added canned mushrooms for a few minutes and then the artichokes for a few minutes. I didnt add capers. while the bacon was cooking i started the pasta. after the bacon/mushroom /artichoke mix was done, i added the chicken to it along with half the sauce. after that was mixed together i added it to the pasta and then added the rest of the sauce. the sauce amount was perfect. served with a gewurtztraminer, which is what i used in the recipe too. delicious! thank you!!!

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zacody2

Reviewed: Mar. 20, 2012

what a delicious and easy dinner. I made the recipe as written except for using milk and less butter. the milk curdled a little but in the final sauce you couldn't tell. I added a bit of starch to thicken it up. The only caution is when tasting the sauce alone it seems way too sour but when the whole meal is combined it was great!

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Reviewer:

styrofoamplates

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Chicago, Illinois, USA

Reviewed: Feb. 20, 2012

Be VERY careful with the sauce. If you heat it too fast the oils do separate and your noodles will taste oily instead of buttery and delicious. I've done this recipe with farfalle, penne, and linguine. All worked very well.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

Reviewed: Feb. 19, 2012

This has become my family's absolute favorite recipe of all times since we added it to our recipe box in 2008.

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Lisa

Home Town: North Wales, Pennsylvania, USA

Reviewed: Feb. 18, 2012

Excellent.

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Rex Hutcheson

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Feb. 17, 2012

Love this! Just add peas. Omitted the capers. Diced the chicken from the start. Shook the pieces in a plastic bag to coat with flour- easy! Will HAVE to have again!

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Cooking Level: Expert

Reviewed: Feb. 16, 2012

This was REALLY good! The capers add a wonderful flavor to the dish and it requires little seasoning or enhancements. I followed the recipe almost exactly. The thought of adding a cup of butter really made me sick, so I instead doubled the white wine (actually, I substituted this for chicken stock) and increased the heavy cream a bit and then only used 4 tablespoons of butter for the sauce. I really enjoyed the flavors and all of the ingredients in the pasta. It made great leftovers too!

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Reviewer:

alison.allen

Cooking Level: Intermediate

Home Town: Mahtomedi, Minnesota, USA

Living In: Seattle, Washington, USA

Reviewed: Feb. 13, 2012

Excellent flavor. I poured all the lemon butter sauce in. Next time I think I will increase servings to 8 but use same amount of sauce. It was too greasy. But I loved the capers and artichokes!

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