Reviewed: Sep. 9, 2007

We liked this, but next time I'm going to use less lemon - it was a bit overpowering. The pasta was done before it soaked up all of the broth. I was afraid it'd be too dry if I drained all the juice off, and, as a result, it turned out almost like soup! I also added fresh broccoli. I'll probably give this another shot.

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Beth B.

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Mar. 29, 2007

It was bland so drained the remaining juice from noodles. I cooked crushed pineapple with butter in pan, added yellow, and red peppers for color. Lemon juice and mixed in with cream and cream of celery and juice from pan .... nice!

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Tim

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Reviewed: Feb. 21, 2007

This is absolutely amazing, easy to make and on the rare occasion there are leftovers, they're gone by the next day!!!! I use a little extra lemon zest to kick up the lemony flavor.

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Dani

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Reviewed: Jan. 13, 2007

I really liked this recipe. Cut the chicken in cubes and marinated in lemon juice, garlic and pepper and then sauteed. Followed the rest of the recipe exactly. Wish the sauce was a little thicker but all in all I thought it was quite yummy !!

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Lil Deb

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Nov. 10, 2006

This was okay. It wasn't exactly what I expected, but we altered it a bit and would try it again. Like everyone else, we didn't bake the chicken, but just did it on the stovetop with some olive oil. We also added a bit of chopped onion and fresh garlic instead of powder. We only cooked the pasta for about 10 minutes and made sure to leave a bit of broth in the pan to mix with the cream. We also lightly sauteed mushrooms and asparagus spears and added those at the end. Served with a salad, this is good, but required some alteration.

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AnMei

Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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Reviewed: Sep. 9, 2006

One of my favorite dishes. I will make this over and over again!

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Jami

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Reviewed: Apr. 26, 2006

Very yummy, though I changed the cooking method a bit. I made a roux with butter and flour, and and made this into a thick sauce. Instead of seasoning the breasts, I just put all the ingredients into the sauce. I also added some white wine and a little lemon pepper. Oh ya, I cut the chicken broth down to only 1 can as I wanted a really creamy sauce. I then put the whole, uncooked chicken breasts into a casserole dish, and I poured the sauce over them. I cooked them at 350 for about 25 mins, and then served it over seasoned linguini. We had Steamed Zucchini (from this site) and Garlic Bread Fantastique (also from this site) with it, and it went perfectly. Very tasty, will make again. Thanx alot for this great recipe!!!

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Apr. 20, 2006

this was a great inspiration dish. i made some changes to it. First, i cubed 3 b/s chicken breasts and put them in a bowl and i poured about 1/4 cup of lemon juice over it, about a spoonful of minced garlic, 1 tablespoon of lime juice, and about 1 tablespoon of lemon-pepper seasoning and i browned it in a skillet over med heat. After I finished the chicken, i transferred it to a bowl. In the same skillet, i cooked chopped mushrooms & red bell pepper in it. then put the chicken back in w/ the vegs. I followed directions for the pasta, I used multi colored spiral pasta. After the pasta was done, i threw it in w/ the chicken mixture and poured about 1/2 to 1 cup of the broth in and added 1/3 cup of milk & 1 tablespoon of butter (in subitute for the cream). It was DELICIOUS! Next time, I'll use cream to make it more "creamy" but this dish was very light and delicious. the lemony taste was subtle but strong enough. I love it. It's a keeper!

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Jamie

Cooking Level: Intermediate

Living In: Yakima, Washington, USA

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Reviewed: Apr. 15, 2006

all I can say is great, deliscous, yummy,

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grammy1

Cooking Level: Expert

Home Town: Ashland, Wisconsin, USA

Living In: East Haven, Connecticut, USA

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Reviewed: Mar. 29, 2006

I have been making this dish for a few months now and it has become one of my family's favorites! The only things differently that I do is that the pasta is done in about 10-12 minutes and I do add some broccoli in at the end of cooking. Also, to simplify even more, I use a package of Tyson's fully cooked diced chicken breast (sautee, heat, and pour it into the pasta). This is such a quick, easy, and absolutely delicious meal!

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Sheri

Home Town: Roanoke, Virginia, USA

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Reviewed: Mar. 13, 2006

Good. Just short of great -something missing... Maybe next time I'll try it with some toasted pine nuts tossed on top? Definately NOT light, as another reviewer commented, but a good, quick pasta.

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Yummum

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Reviewed: Mar. 1, 2006

I was very dissapointed with this one. I was left with a lot of the liquid that the pasta was cooked in. The pasta was done in half the time that the recipe calls for. If I had cooked it for the full time, even on a low setting, it would have turned into mush. I found the dish lacking a depth of flavors, so I ended up adding parmesan and butter. I should have just made a good alfredo sauce with the addition of lemon. I think this dish needs some rethinking.

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Totuguita

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Reviewed: Feb. 14, 2006

This recipe was great. I did feel it was needing a little something so I added some fresh dill and parmasean at the end.

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ENSOLETTE

Cooking Level: Expert

Home Town: Tallmadge, Ohio, USA

Living In: Stow, Ohio, USA

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Reviewed: Feb. 5, 2006

I think the key to this one is modifying it to your tastes. I added fresh brocolli,mushrooms, and red onion. It was tasty!

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amandaleigh

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Reviewed: Jan. 23, 2006

I added a little bit (1/4c?) grated romano cheese and it was delicious!

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MEHRIDITH

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Reviewed: Jan. 9, 2006

Amazing.

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TCHNCOLORCUPCAKE

Cooking Level: Intermediate

Home Town: Olean, New York, USA

Living In: Gloucester, Massachusetts, USA

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Reviewed: Nov. 8, 2005

really good a quick and easy dinner

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HEATH4362

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Reviewed: Oct. 25, 2005

This recipe could be made so much simpler. It was a strange way to cook pasta with broth, lemon juice, and spices. I sauted the chicken and added fresh broccoli, artichoke hearts, and sundried tomatoes. It made it taste yummy. I think it would have been boring with just chicken and pasta.

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Cookin' Tammy

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Reviewed: Oct. 17, 2005

I hate to go against the majority here, but this was awful. It might be really good without the lemon, but with the lemon, it was just disgusting. I won't be making this again...very disappointing.

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