Reviewed: Nov. 12, 2009

As written - I thought it was a good, basic recipe. The simmered chic broth and cream left the sauce runny but verrrrry tasty~ PLUS ~ I love that anyone can expand on it. Will make again with additions which may include: rosemary or even basil in the simmering cream (depending on taste trying to achive), I could also see sauting the chicken with perhaps garlic and onions. Thanks!

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DREGINEK

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Reviewed: Oct. 29, 2009

I used fresh spinach instead of peas (just tear and add to sauce first, cook for 2 min, add chicken, etc). i also used chicken fajita strips (buy a bag at sams club) and use really good bacon for better flavor! awesome and easy!

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AMYG

Cooking Level: Intermediate

Home Town: Fort Myers Beach, Florida, USA

Living In: De Pere, Wisconsin, USA

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Reviewed: Oct. 16, 2009

i made this recipe tonight b/c I had all the ingredients on hand. I cooked a "whole mess of chicken" and had stock and cooked chicken on hand. the flavors of this dish are reminiscent of carbanara so I knew it would be good. well ... it was good but as other reviewers have said, the sauce is thin. I did use 1/2 & /12 vs. heavy cream but I added an egg yolk for thickening/richness. I don't think I'll make this again but it was tasty - and I know the leftover chicken/sauce will be good either on pasta or rice or as an ingredient in a casserole.

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Dawn

Cooking Level: Intermediate

Home Town: Fort Walton Beach, Florida, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Sep. 9, 2009

very good! only down fall is its definately not for people who are looking to watch their weight! i modified it by boiling the chicken with water and about 2 tablespoons of chicken boulion. I added about a table spoon of minced garlic, and about 2 tablespoons of flour to thicken up the sauce. My family loved it! I will make this again!

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NadiaBear

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Reviewed: Aug. 5, 2009

It took a little longer than I was hoping to make. Once everything was finally put together, I too had issues with the sauce being too runny. But I must say that I used half and half (try to save on the calories). If I were to make it again, I would use exactly what the recipe called for. Perhaps it would have been a little better. Overall, not bad at all, but not my favorite.

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Mschlafer

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Reviewed: Jul. 8, 2009

Yum! The family is liking it, as is.

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Nilliem

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Reviewed: Jun. 9, 2009

After reading the reviewers that had problems with thickening the sauce, I used the tip of creating a roux with 2 tbs each of butter and flour before adding the chicken broth and cream. I also used 1.5 cups of broth and 2 cups of half and half. I let it reduce for a good while - at least the 30 minutes that the recipe called for. It worked! The sauce was plenty thick. Next time, I would use more linguine or cut the sauce ingredients. It was a bit too saucy. I would also add more green vegetables like fresh green beans and broccoli.

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yes_mother

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Reviewed: Apr. 19, 2009

We tried this recipe and were very impressed! I did make a couple changes....I added the cheese to the broth and cream when it reduced and it really helped thicken it. Also, I added a few cloves of minced garlic, didn't use bacon and substituted broccoli for the peas!! Yummo!!! Love it!!

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Lily

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Reviewed: Apr. 7, 2009

I'm a brand new "cook", just learning (at the sad age of 37), and this is one of the first recipes I tried. It came out wonderful!! Yes, sauce didnt thicken as I wanted too, but still, it was so so good. Thanks!

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Chewy

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Reviewed: Feb. 19, 2009

This was delicious! The sauce did not thicken as I wanted, so I mixed a little corn starch with cold water and then added it to the sauce after I had added everything else. Easy to make and delicious.

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Lo Soldato

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Cuyahoga Falls, Ohio, USA

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Reviewed: Sep. 22, 2008

Loved this, but the first time i tried it, couldn't get the sauce to thicken.

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Jenni

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Reviewed: Jun. 19, 2008

My family loved it! I modified it somewhat, though. I used half and half, but only 1 1/2 cups chicken broth, which kept it from getting so runny. Also, I cooked the sauce with some of the bacon grease and added 2 tbsp minced garlic and 1/4 tsp ground onion; it gave the sauce a great flavor! Will definitely make it again!

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Angela

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Reviewed: Jan. 23, 2008

This was creamy and yummy. A whole family pleaser.

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Angie

Cooking Level: Intermediate

Living In: Farwell, Michigan, USA

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Reviewed: Nov. 28, 2007

The flavor was great... but we couldn't get it to thicken, even with other people's suggestions.

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FosterFam

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 8, 2007

As a previous reviewer said, it's basically pasta carbonara. My husband and I liked it and didn't have problems with the sauce thickening....don't know why others did. I do tend to "tweak" just about everything I make. It's the type of recipe that's simple enough that HE can make it!

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NTELYA

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Reviewed: Jun. 7, 2007

This was not that great. It is the same as Pasta Carbonara but not as good nor as easy.

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Zeke

Cooking Level: Intermediate

Home Town: Holladay, Utah, USA

Living In: North Salt Lake, Utah, USA

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Reviewed: May 18, 2007

I agree with the previous reviewer - the sauce won't thicken the way it should. The flavor is really good, though, so I will make it again, with some changes. Before combining the cream and broth, I'm going to make a roux of butter and flour (2 tablespoons of each) by melting the butter, then adding the flour and stirring. Then I will add the broth and cream and proceed as directed. I will probably also add a couple more pieces of bacon. Other than that, this recipe is YUMMY.

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