Reviewed: Oct. 16, 2008

Easy and excellent. My two very picky daughters love the taste and I love the simplicity. I stir in the noodles with about five minutes left to give them flavor. Do not be afraid to season to taste. Just make sure you taste as you go. Definitely use with shrimp too.

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D.C. Only

Cooking Level: Expert

Home Town: Delano, Minnesota, USA

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Reviewed: Oct. 14, 2008

I made this recipe for friends and it was wonderful. It's added to my menu.

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BrownEyes

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Reviewed: Oct. 6, 2008

I made this the other night and was blown away on how good it was. All 4 of my kids (that includes my husband the biggest kid of all when it comes to food)loved this meal. I doubled the garlic because we all love it and I doubled the sauce. I added some fresh grated Ramano cheese before I served it. It was amazing and I will be making it often.

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Suep

Cooking Level: Expert

Home Town: Lexington, Massachusetts, USA

Living In: Bedford, Massachusetts, USA

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Reviewed: Oct. 3, 2008

Excellent and easy!!

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JIMELISSA

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Reviewed: Sep. 20, 2008

Great Recipe!!!. we added extra butter and put bowtie pasta right in at the end to let it all simmer together. My wife loved it. It was a low difficulty, high qaulity meal. the 1/4 cup of white wine was a nice add to it as well.

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mcghan_emt

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Reviewed: Sep. 19, 2008

Delicious! I used 3/8 cup margarine and had to cook over LOW heat to keep the garlic from burning. I also doubled the lemon juice to 2 Tbs. Leftovers reheat wonderfully too!

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JOSHKARENWOLFE

Cooking Level: Intermediate

Home Town: Medina, Ohio, USA

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Reviewed: Sep. 19, 2008

This was REALLY good. The only thing I would suggest is to reduce the salt to 1/2 tsp. instead of 3/4 tsp. The chicken was a tiny bit salty. You may want to double the sauce, too. Although it was enough for the chicken, I made it with cappellini and it soaked up a lot of it.

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DIANAMC

Cooking Level: Expert

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Reviewed: Sep. 17, 2008

Recipe was very quick & easy, plus it turned out pretty good. I doubled the ingredients but only used about 1-lb of chicken cutlets. I did this so I would have extra sauce to toss with pasta. I used fresh herbs instead of dry. And per other reviews, I lightly dregded the chicken in flour, added extra garlic, and threw in some yellow & orange peppers.

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SJU

Cooking Level: Intermediate

Living In: Drexel Hill, Pennsylvania, USA

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Reviewed: Sep. 13, 2008

Oh, my gosh, this is good! I hadn't had Chicken Scampi for years and my daughter fixed for me for my birthday and it is sooo good. This is a keeper!

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Karen F

Cooking Level: Expert

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Reviewed: Sep. 12, 2008

Very yummy.

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Robyn

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Reviewed: Sep. 10, 2008

Soooooooooooo Good! Great for a special ocassion.

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gahajec

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Reviewed: Sep. 9, 2008

This recipe is a staple in my house, it's quick and easy and everyone loves it. I made a few modifications to suite our families taste buds. First I add more garlic usually I double what is suggested. I also simmer the chicken scampi on very low for a little longer to infuse the different flavors into the chicken.

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Patrice

Cooking Level: Expert

Living In: Bayonne, New Jersey, USA

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Reviewed: Sep. 2, 2008

My husband & I were completely split on this recipe. I really liked it and thought it taseted quite authenticlly Italian and had a lovely garlic and herb subtle flavor but my husband just thought it was bland.

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cricrinapoli

Cooking Level: Beginning

Home Town: Newington, Connecticut, USA

Living In: Newry, County Down, Northern Ireland, U.K.

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Reviewed: Sep. 1, 2008

Cut chicken breasts into strips, added a quarter cup of white wine and added fresh lemon juice and this was quite tasty. Thanks for the recipe.

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JZINOLA

Cooking Level: Intermediate

Home Town: Sunnyvale, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Aug. 30, 2008

This was a great recipe and easy to make. The only changes I made were two tablespoons of lemon juice and I also coated my chicken in a little bit of flour. My bf loved it! Will make again!)

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mmm28

Cooking Level: Expert

Home Town: Texarkana, Texas, USA

Living In: Texarkana, Arkansas, USA

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Reviewed: Aug. 29, 2008

Got rave reviews....very good

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The Q's

Cooking Level: Intermediate

Living In: Lakewood, California, USA

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Reviewed: Aug. 27, 2008

I used thin sliced chicken cutlets and cooked it on low and the garlic still burned. If you decide to use fresh herbs, you need to put them in a lot later or else they will burn too. Not bad, but not great either.

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jess in NY

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Long Island, New York, USA

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Reviewed: Aug. 27, 2008

This was just ok for me. I added some parmesan to give it more taste. I didn't have it over pasta though, so maybe if I tried that I would like it more. I just thought it was pretty bland.

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jen1473

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2008

This was really good! I halved the recipe to make just 2 chicken breasts, but I did end up adding a couple tablespoons of butter as the chicken cooked. I may have overcooked the chicken a little but the buttery, garlicky sauce was perfect with angel hair and some parmesan cheese. It was a nice dish to have in the summertime since it isn't too heavy. I will make this again, thanks for the recipe!

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RAE0878

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Reviewed: Aug. 19, 2008

Wonderful!! We loved this! I cooked this in my electric frying pan. I followed the recipe exactly, except I dredged the chicken in flour before frying, and I'm glad I did. It really helps the yummy sauce stick to the chicken. I used thin-sliced chicken, and did not cut it up. I served this with 'alfredo sauce' from this site, and fettuccine noodles with breadsticks, and it was delicious! Thanks so much for sharing.

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