Reviewed: Oct. 30, 2008

This was a really nice change. The flavors really came together in this dish. My family gobbled this up with no problem. I did add a little more lemon (personal preference)but other than that, nothing else changed. It's one of my favs. Thank you.

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5 ft. Cutie

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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Reviewed: Oct. 23, 2008

This was edible, but just so. The flavor was very subtle. Need something to add a kick to it.

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Andrea.galvez

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Reviewed: Oct. 22, 2008

My whole family loved it. they are even it the leftovers!!!! that never happens!!!

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connie

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Reviewed: Oct. 16, 2008

Not our favorite dish. You have to be really careful on when you add the cream, might try again someday.

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USMCwifey

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 8, 2008

Very good recipe. It tasts better as it cools. I always add extra lemon juice.

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LTCS

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Reviewed: Oct. 3, 2008

Wonderful!!!! Great for a large group too. I did use fresh garlic instead of garlic powder.

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TCBNK

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Reviewed: Oct. 2, 2008

Too much pepper

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munchkin429

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Reviewed: Oct. 1, 2008

Definitely a keeper. I added broccoli for some color. Didn't have cream but evaporated milk worked well. Very good.

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KIMGEO

Cooking Level: Expert

Living In: Hoffman Estates, Illinois, USA

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Reviewed: Sep. 9, 2008

Pretty good recipe, will make again. Teenage daughter said "its the bomb!" I sauteed the chicken with some onion and garlic instead of baking it. I also added an extra can of chicken broth and about 3/4 cups more cream (actually used half& half). I would have liked it more lemony so next time will double the lemon juice and zest.

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Lisa

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

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Reviewed: Sep. 6, 2008

This is the BEST recipe I have ever made. All of my friend and family request it every time I cook. The only thing I do different is I add fresh sauteed mushrooms to the sauce. LOVE THIS RECIPE!!

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Megan B.

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

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Reviewed: Sep. 2, 2008

I thought this recipe was great overall. I was thrilled with the method of cooking the noodles in the chicken broth, and took other recommendations to cook the chicken via stovetop. My only complaint is that the chicken flavor was a little overpowering, although it could be the particular broth that I used. Next time I intend to do something along the lines of a 50/50 broth/water mixture for cooking the noodles, and perhaps adding some stock as needed to the rest of the sauce. Very tasty overall though!

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eksmith82

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Reviewed: Aug. 11, 2008

I basically used this recipe as an inspiration and made some changes to suit my purpose and taste. I don't really think I would have loved it as written. I used fresh minced garlic in place of the garlic powder and added about a cup of white wine to deglaze the pan after the shallot and garlic cooked. I let the wine reduce till almost gone and then added about a two cups of chicken stock. I then added about 4-6 tablespoons of fresh lemon juice and 1 tsp of lemon zest. Let that reduce to about half and added about 1-1 1/2 cup of heavy cream (I didn't measure, just a guesstimate). Once it was thickened a bit I mixed it with the cooked pasta. I then added about a cup of reserved pasta water to thin it out a bit. I also made sauteed scallops and shrimp instead of chicken. Topped with chopped fresh parsley and parm. Yummy!!

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Bevin

Cooking Level: Expert

Living In: Fort Myers, Florida, USA

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Reviewed: Jul. 27, 2008

Delicious after a few changes: I up'd the amount of garlic (I love garlic), added red pepper flakes (gave it a little kick) and used half anf half to lower the calories. Also threw is what frozen vegetables I had along with some capers. hint: I added too much lemon zest and put in a teaspoon of splenda which balanced it out. Save time and saute the chicken (after cutting into bite sized pieces) in a skillet. Was more moist that way too. Thanks for an easy recipe.

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XENA1441

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Reviewed: Jul. 9, 2008

Great recipe! I made some changes and it still was tasty! I cooked the chicken the the crockpot with garlic, used a can of evaporated skim milk instead of cream and added fresh basil and thyme. Yum!

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Micah O

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Reviewed: Jul. 9, 2008

I made a few to many revisions, but it was still great. I sauteed the chicken with a little flour on the chicken. My family likes a lot of sauce, so I increased the cream and the chicken broth. Next time I would probably cook the pasta in water and then add it to the sauce. I thought the sauce had a little startch taste to it, but not bad. I increased the lemon and it was a little much. I made a bed of spinach in a bowl and poured the recipe over it and it was great. Next time I will not put quite as much lemon. The family liked the creamy sauce a lot.

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ruthie0404

Cooking Level: Intermediate

Home Town: Titusville, Florida, USA

Living In: Woodstock, Georgia, USA

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Reviewed: Jun. 27, 2008

This doesn't need to be baked in the oven. I made this using Boneless skinlees thighs. I cooked it in a skillet and followed the rest of the recipe as closely as possible. It's quite good. I will make it again soon.

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dizzygrltoo

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Jun. 23, 2008

I love quick, easy recipes because i'm very busy, but i commit to cooking dinner at least 4 times a week. I made this recipe for dinner tonight because my friend asked me too and there is absolutely NONE left. Everyone loved it. I did put my own spin on it, adding tri-color bell peppers and onion. I also added a little season salt, and since I only had 1 can of chicken broth, so I added a cup of water and a boullion cube. It Was Great!!

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sweeet7

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Reviewed: Jun. 23, 2008

Good heavens, this was one of the most unique & delicious dishes my husband & I have ever had. When preparing the noodles, I was unsure if the lemon juice I poured in the pan would be too much. It just felt like too much. However, I decided to trust the recipe & the creamy sauce was absolutely perfect. My husband has already made me promise to make this dish again! Thanks so much for posting.

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Cemetery

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: Jun. 18, 2008

This was pretty good. Took another member's suggestion and added mushrooms and red bell peppers. It was a little too lemony for our taste, but definitely a keeper. Next time, I think I'll cut back on the lemon juice and add artichoke hearts along with the mushrooms and red peppers and chicken.

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Workin' cookin' mom

Cooking Level: Intermediate

Home Town: Escondido, California, USA

Living In: Joseph, Oregon, USA

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Reviewed: Jun. 11, 2008

I am not sure what happened with this but here it goes. All I did different was cook the chicken on the stove top. I tried to cook the pasta like directed, but it would have been a huge mess of mush. I poured over 2 cups of broth off when the pasta was done and left the rest and made a sauce. The flavor was good, but when a box of stock is over three dollars this turn into quite a meal when over half the box is wasted. Next time I'm going to just cook the pasta in water and then make a sauce out of thickened stock and cream with the spices. Maybe I screwed up something up but I really don't think so. My vote is for good flavor but bad pasta instuctions. Maybe someone could lend a hand and tell me what the deal is.

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