Reviewed: Nov. 23, 2009

Excellent!!!!!!!!!! Love Love Love Love It! My husband couldn't get enough, he ate the left overs for the next couple of days. I used exactly what it said.

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

Reviewer:

sdavjac

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

Reviewed: Nov. 18, 2009

Excellent recipe, really a restaurant style recipe. I used the sauce with meatballs the next day and it was soo good. I made french bread from this site and it went beautifully with the meal. This meal is a keeper for sure!

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

Reviewer:

jenbrown

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

Reviewed: Nov. 17, 2009

OMG...SOOOOOOOOOOOOO delicious, straight off of a restaurant table. I used exact ingredients but for the chicken bouillon - I only had veg broth and the dish was excellent so I don't think it did any harm. Also, based on previous reviews about not having enough sauce, I added a bit more cream, broth and milk but in the end I had too much sauce so next time, I think I will stick to the recipe. Thanks so much for a wonderful recipe that we will be using again. P.S. My 4 kids (all aged 5 and under) loved this meal too! :)

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

Reviewer:

chunkymonkey

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

Reviewed: Nov. 1, 2009

Flavor is good but the sauce is way to thin. I will try to make it again but this time I will add a roux to thicken it up.

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

Reviewer:

mmgood

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

Reviewed: Oct. 24, 2009

Skipped the step to saute the chicken in oil first, then slice. Instead I sauteed diced onion in butter first until tender, then added thin sliced chicken breast strips/sliced mushrooms/garlic to the same skillet and cooked until done. I added fresh ground pepper, a pinch of crushed red pepper, basil, some Tony Chachere Creole seasoning and used about two teaspoons of chicken boullion granules rather than a boullion cube since I didn't have any, and substituted some dry white wine for the water.

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

Reviewer:

Sheila

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Round Rock, Texas, USA

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

Reviewed: Oct. 19, 2009

This is exactly what I was looking for...creamy and delicious. I did not have heavy cream so I substituted whole milk and butter and it turned out fantastic. The sauce was a bit runny at first, but thickened up. I also added basil and used penne pasta b/c that's what I had on hand. It was really tasty. The next day the leftovers were even better!

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

Reviewer:

elizabethdanger

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

Reviewed: Oct. 19, 2009

Very good

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

Reviewer:

hbertschy

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

Reviewed: Oct. 10, 2009

This was a wonderful recipe. I followed the reviews and doubled the sauce and seasoned the chicken before cooking it . I also added fresh mushrooms to it which was just great. I didn't add green onions because i don't like them. I will definitely be making this dish again and again. Thanks for the great recipe.

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

Reviewer:

ChristinaMasalha

Cooking Level: Beginning

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

Reviewed: Sep. 5, 2009

This recipe was delicious and easy! I didn't add green onions because I didn't have any. I also added some white wine. I would suggest possibly adding a bit more milk or other wet ingredient as the sauce can come out a bit thick.

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

Reviewer:

tristie

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: San Diego, California, USA

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

Reviewed: Jul. 21, 2009

Pretty good recipe. I just used more milk instead of the heavy cream (I didn't have any) with 1 TBSP cornstarch to thicken it up. I tasted the sauce first, and I wasn't sure if I was going to like this dish, but when I tossed the linguine in the sauce, it was really good.

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

Reviewer:

Ashley

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

Reviewed: Jul. 9, 2009

Absolutely loved this recipe! The flavour was awesome! I had been searching for a Chicken Linguine recipe that did not have to bake in oven- DH does not eat casseroles! I will absolutely be making this dish again. Thanks for sharing!

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

Reviewer:

K. Alexander

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

Reviewed: Jul. 1, 2009

This was okay to eat, but not worthy to make again. It was very time consuming and it was extremely runny.

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

Reviewer:

NMmomma

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

Reviewed: Jun. 8, 2009

My husband loved this recipe. Taking note of previous reviews I seasoned the chicken prior to cooking. The chicken was seasoned with garlic salt and pepper and rubbed in liberally. I added one finely chopped medium sized jalapeno to the cooking chicken and two minutes later i added the garlic. The melted butter, jalapeno and garlic combined with the flavours from the chicken made a great base for the onions and mushrooms to absorb (again following suggestions from previous reviews I added some mushrooms to the onions). I also added a tablespoon of sour cream to the sauce to give it a little extra richness. To thicken up the sauce i added a little cornstarch which did the trick. Also i only had dried parmesan so i added it to the sauce gradually tasting the sauce frequently until it tasted good. I am quessing i put may 1.5 tablespoons of parmesan into the sauce. Also i used pasta seashells opposed to linguine.

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

Reviewer:

martha thomson

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

Reviewed: May 31, 2009

This recipe is good, but you must add your own spices or marinade to the chicken. We followed it exactly and the chicken needs a little flavor or something to spice it up because the sauce will not do it. I lied. We followed it exactly except we added corn starch to thicken the "creamy" sauce. I agree- adding bacon & mushrooms also would've been good.

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

Reviewer:

JB

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

Reviewed: May 30, 2009

ADD BACON! my boyfriend and i added extra garlic and bacon and it made the pasta so much more flavorful and gave it extra texture. this was definitely restaurant quality food that was cheap and very easy to make. the only thing we might try next time is to add some spices to the chicken for a little more flavor. we would definitely make this again!

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

Reviewer:

gellybelly

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

Reviewed: Apr. 22, 2009

Really really great......only change I made was I added about a tablespoon of cornstarch to thicken. However....reheating it makes it thicker anyway, so if you will have leftovers, maybe just thicken what you'll be using for that meal! Delish!

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

Reviewer:

jessmersereau

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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

Reviewed: Apr. 14, 2009

This recipe is really easy and my boyfriend LOVED it. And I quote, "should I make this again?" "yes, this is good...this is REALLY good...". The only thing I would have liked to change is the thickness of the sauce, as it wasn't quite as thick as I like.

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