Reviewed: May 3, 2013

Wish I had read some of the reviews and tips before I tried this for the first time last night. I spent around an hour and a half making it, but I think slightly pre-cooking the bacon and pre-slicing the chicken would move it along faster. The only modification I made was using tri-color pasta. Love the idea of adding tomatoes and parmesan. The sauce was not as creamy as I would have liked, so I might add more cream next time. Amazing to have an Italian dish with no garlic, but it was so flavorful, never missed it.

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Reviewer:

rmpeter

Reviewed: May 2, 2013

I didn't really care for this. This took a lot of prep and the sauce wasn't that good. For the amount of time this took and the way it tasted - it just wasn't for me. I won't make this again.

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Reviewer:

Jessie

Cooking Level: Expert

Home Town: Shelby Township, Michigan, USA

Living In: Sterling Heights, Michigan, USA

Reviewed: May 1, 2013

This was really good but takes a long time to prepare.

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Reviewer:

Susie

Cooking Level: Intermediate

Home Town: Sparks, Nevada, USA

Living In: Dallas, Texas, USA

Reviewed: Mar. 5, 2013

Oh wow! I was so impressed by this recipe. It was so flavorful. I took the advice to cut the chicken into strips before cooking, saved time and the chicken turned out just right. I think I would try it with a little less butter next time. Thank you so much for this recipe.

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Reviewer:

beginner101

Reviewed: Jan. 31, 2013

This is seriously my absolute favorite dish! It is delectable! I fell in love with it the first time I made it, and now my family and friends are always requesting it! Scrumptious!!!!

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Reviewer:

divine11

Reviewed: Jan. 8, 2013

I opted not to pour the sauce over, but to serve it separately. The family liked the chicken and pasta mixture, but did not like the sauce at all.

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Reviewer:

proudmomma

Cooking Level: Expert

Home Town: Lehigh Acres, Florida, USA

Living In: Jacksonville, Florida, USA

Reviewed: Dec. 22, 2012

This was ok. It was way too lemony! The sauce was very thin & I feel it made too much. If I were to make it again, I would make a different sauce.

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Reviewer:

CHEFTARALYN

Reviewed: Dec. 9, 2012

excellant taste.

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Reviewer:

Marion

Cooking Level: Expert

Living In: Brampton, Ontario, Canada

Reviewed: Nov. 19, 2012

Love this! And I made some alterations. I doubled the pasta and used whole wheat penne. I also doubled the chicken, and sliced it instead of flattening it - cooked it in a pan with some olive oil and kept warm. I used turkey bacon and cooked it a bit before adding the other ingredients. As far as the sauce went, I used only one stick of butter and 3T cream + 3T fat free half and half, with the 5T of lemon and 1/4 C. wine. Fancy enough for important guests, but my family loves it, too.

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Reviewer:

Heather Haha

Cooking Level: Expert

Living In: Saratoga Springs, Utah, USA

Reviewed: Nov. 14, 2012

This is a great recipe. It did take longer than 30 minutes to prepare and I switched the order of the preparation to make it easier for me. I made the sauce last. I cooked the pasta, chicken (and put it in the oven to keep warm), then the vegetables, and then the sauce. I placed the pasta in a large serving dish, cut up the chicken and placed it on the pasta, poured the veggies on all of that and then the sauce when it was finished. I let it all sit for a few minutes, gave it a little stir, and then served. The sauce was easy to make and came together nicely. For my taste, there was too much lemon and the wine that I had on hand was on the sweeter side. Next time I will reduce the amount of lemon and be sure to have a drier wine. I will definitely make this again.

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