SORT REVIEWS BY: DATE

| RATING | MOST HELPFUL

Reviewed: Jan. 26, 2007

Well I have hung onto this recipe forever and finally decided to make it - I wish I had just left it though! Just as others have done, I changed the recipe a lot. I started off by sauteeing the cut up chicken and garlic in some olive oil; meanwhile in a separate pot, I made a roux out of flour and butter. I added the milk and cream (I wanted to use chicken stock in place of the milk, but I was out). Once the chicken was nearly done, I deglazed the pan with 1/4 cup of wine and then added the shrimp. Once the shrimp was cooked, I added a big splash of wine and the white sauce which I'd also added the seasoning to. We served this over pasta and the end result was a "ok" but not the quality that we're used to eating, we found it bland and boring. I advise finding a different recipe if you want a chicken/shrimp pasta dish.

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

Reviewer:

kelcampbell

	Cooking Level: Expert Home Town: Smiths Falls, Ontario, Canada Living In: Kemptville, Ontario, Canada
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Dec. 11, 2006

I found a couple of things problematic with this recipe: (1)the amount of wine added to the chicken resulted in the chicken being boiled in wine; (2)the sauce was more like milk soup and lacked in flavor; (3)1lb of linguine was too much for 4 servings and for the amount of sauce. I doubled the spice mix, but still needed more flavor. I added some salt and a touch of thyme and that helped some.

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

Reviewer:

FREDP


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Jan. 25, 2004

This recipe was basically good......it was just bland.

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

Reviewer:

KRISTENCJOHNSON


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Nov. 13, 2003

Delicious - i don't have young kids to test it, but, anyone should like it if you like shrimp and garlic. I didn't use any chicken.

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

Reviewer:

BARBARA LYNN


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Nov. 13, 2003

With a few minor changes, I changed this recipe from a 3 star to a 5 star. I found the original sauce recipe too thin. Next time I will make a reux first and then add the milk and cream. Also I would brown the chicken first in the olive oil and garlic, add a touch of salt, remove from pan and then deglaze with the wine. When reheating the sauce in the now deglazed pan, I added 1 1/2 cups shredded parmesan cheese which added alot of flavor and texture.

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

Reviewer:

TAMARA1963


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Oct. 23, 2003

very good!don't understand why/how you saute chicken w/olive oil if your put in the 3/4 c wine with the chicken...thereby boiling chicken in wine,later after cooking/removing shrimp need "more wine" to "deglaze pan" it doesn't glaze....

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

Reviewer:

GHERRIN


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Oct. 22, 2003

My family really enjoyed this recipe. I had to make a few changes (chicken stock for the wine) and no shrimp, but it was excellent. I would use less pasta next time as I had to add more cream so it would not be so dry.

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

Reviewer:

DANNIELLEA

	Cooking Level: Expert Living In: London, Ontario, Canada
My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Oct. 1, 2003

Excellent recipe! Although some previous reviews suggested to double the sauce because there isn't enough, I found that I would actually need to thicken it with some cornstarch and parmesean cheese because it was too watery (this may have also been because I dumped the wine saute into the pasta when all the meats and veggies were done cooking?). Oh well, I guess it depends on your personal preferences. I also added 1/4 cup of chopped green and red bell peppers and 1/4 cup fresh sliced mushrooms about 1-2 minutes before the chicken was done. Mmmm good. My daughter who is 5 years old had THREE helpings. Two thumbs up LT! Thank you for sharing this recipe.

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

Reviewer:

DREGINEK


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Sep. 29, 2003

This was delicious!! I used only chicken and omitted the nutmeg--nutmeg with chicken didn't appeal to me at all. I also reduced the amount of wine to 1/3 of a cup and it was the perfect amount. Just one note, if you like to soak the sauce up with bread, as my husband does, the amounts called for in this recipe aren't enough. It just barely coats the pasta. I doubled the cream sauce and it made the perfect amount. This one will go in my permanent file!!

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

Reviewer:

Boos_Mommy


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Sep. 27, 2003

This was so easy and my husband loved it. Next time though I'll use a little less pasta - maybe half the package instead of a full pound. I'll add veggies, too.

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

Reviewer:

NDOMMEL


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Sep. 26, 2003

My family loved this recipe. I also doubled the sauce ingredients and used light cream instead of heavy whipping cream. I had to thicken it slightly with cornstarch. (2 Tablespoons)

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

Reviewer:

ATHENS85


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Sep. 26, 2003

This recipe tastes fabulous! I used fat free Land O' Lakes half & half instead of the heavy whipping cream, which made it thinner (added a little bit of cornstarch, as previous suggested). I also cooked the chicken in the olive oil before adding the wine (Pink Catawba was all I had). Didn't bother cooking the shrimp separately since I used a bag of cocktail shrimp instead; I just threw in the de-tailed shrimp, 4 oz mushrooms and 1 1/2 cup broccoli with the chicken. (Next time I'll use a full 8 oz of mushrooms and 2-3 cups of broccoli.) And I used farfalle since I'm not a huge fan of long stringy pastas. Added parmesean to the mix--yummy! I'm sending this one to my mom! (My colleagues all looked jealous of my lunch today.)

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

Reviewer:

ANONYMOUS23


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

Reviewed: Sep. 17, 2003

This recipe had no flavor - only milk. I tried adding more wine and other spices, to no avail.

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

Reviewer:

LTILLEY3435


My Profile \| Reviews \| Photos \| Recipes Menus \| Favorite Food Lists

ADVERTISE WITH US

User Name	Password

Remember me? Forgot password?