Reviewed: Oct. 10, 2000

This is a very flavourful recipe. But it was almost dry. The next time I will add some more chicken stock to the butter along with some flour and milk and garlic powder to make a nice sauce before adding the chicken, and pasta.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ASMA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 18, 2000

A delicious dinner for weekdays or weekends. I was thinking this would be a great dinner to serve guests when you don't have a whole lot of time for preparation and cooking. Bravo!

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

Esmee

Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 29, 2000

I made a vegetarian version of this recipe by substituting chicken-style seitan (vital wheat gluten) and vegetable broth for the chicken and chicken broth. I also added some julienned red pepper for color. It was scrumptious served over jasmine rice and sprinkled with paprika. This is a very lemony dish--next time I will add some white wine to mellow out the sauce a bit.

Was this review helpful? [ YES ]
1 user found this review helpful