Reviewed: Mar. 26, 2012

Delicious! I used spaghetti pasta and 5 chicken breast tenders (which is more like 1/2 the amount of chicken the recipe calls for). With less meat, the amount of sauce was sufficient. I will make it again, though I will add some seasoning on the chicken next time to give it a little more taste.

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Reviewer:

facetiousy

Reviewed: May 20, 2011

This was a simple but delicious meal! I only used 2 chicken breasts and cut them up into strips. But I almost doubled the sauce after reading reviews. It ended up being a little more sauce than needed, but a little more is better than not enough! I also added some cornstarch and about 1/4 cup or so of white wine to the sauce. Yummm. I'll going to try this again!

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Reviewer:

jlee28

Cooking Level: Intermediate

Reviewed: Apr. 23, 2011

Yummy, but not over the top amazing. I wanted to try this recipe as written so I could tailor it to our tastes. Having now tried it as written, I would definitely double the sauce (as said in previous reviews). I will also cut the chicken into strips, as I think it would really add to the dish. My favorite bites were those with chicken and noodles. Egg noodles weren't necessary. Use any noodle on hand. I will also thicken the sauce a little next time. Overall, a very enjoyable meal, and I will definitely make this again.

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Reviewer:

brookenelson

Cooking Level: Expert

Living In: Bountiful, Utah, USA

Reviewed: Sep. 8, 2010

I followed the recipe to the T but doubled the sauce per reviews and so glad I did....I didnt want to like this when I took my first bite - it was a bit too lemony for me and I would have liked a more garlic kick (roasting the garlic makes the flavor more subtle - but I love roasted garlic) so next time I think I will cut back on the lemon and add some minced garlic along with the roasted. With all that being said I ended up eating two servings of this and licking my plate - It was very delicious and the more I ate it the more I wanted to eat - LOL EDIT: Made this for the whole family and used a lemon grown by a friend (and cut back a little this time) It was just about perfect!! Everyone liked it alot - Thank you

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Reviewer:

heatherly

Reviewed: Jul. 15, 2010

mmm I made this on a whim for dinner tonight and very tasty! I did not have a whole lemon so just used lemon juice, as well as crushed garlic instead of roasting it. I agree with other posts, if you like sauce, be sure to make extra!

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Reviewer:

Rebecca Cartwright

Cooking Level: Intermediate

Reviewed: May 4, 2010

This was incredible. The key to this recipe is roasting the garlic. You will not achieve the appropriate flavor without that step.

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Reviewer:

SweetPea

Home Town: Saint Charles, Missouri, USA

Living In: O Fallon, Missouri, USA

Reviewed: Apr. 5, 2010

absolutely fantastic!! the flavors are beautiful together and quite light! I only made a few small additions - I used a dry white wine to deglaze the pan before adding my garlic/juice mixture...and I also added a little cornstarch at the end to thicken the sauce - doubling the sauce ingredients also helps for better outcome :) Enjoy!

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Reviewer:

hdavidoff

Reviewed: Dec. 2, 2009

This was one of the best chicken dishes I've had in a while, and I'm giving this the full 5 stars, but only after my adjustments, which were not major. Most importantly, I used half the amount of chicken, so if you're following the recipe as written, double everything but the chicken, or the sauce will not be sufficient. I cut the raw chicken into bite sized pieces before tossing in flour, and deep fried it until light brown. Everything else I did the same, except I fried the chives in the sauce for a few minutes at the end. This was devoured!

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Reviewer:

ZAPATISTA234

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: Toronto, Ontario, Canada

Reviewed: Nov. 10, 2009

Fabulous and light! We made two changes: only 2 chicken breasts (since it was dinner for 2) and we used angel hair pasta since that was what we had. We will DEFINITELY be making this again. If you're in a pinch for time, I agree with the other reviewers -- skip the roasted garlic (which is delicious) and use minced garlic packed in oil. Thanks for a great dinner!

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Reviewer:

SuperK, Beginner Baker!

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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Sep. 9, 2009

I was searching for a dairy free recipe with chicken & egg noodles and came across this one. I subbed olive oil for the butter & it was great! I'm sure it would be fantastic with butter, but my son can't have it, so olive oil it is. I did double the sauce recipe- definitely a must! There was barely enough sauce even with doubling it! I also used 2 chicken breasts to stretch it and cut it into strips and tossed into the pasta.

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