Reviewed: Nov. 17, 2009

This dish was very flavorful but the zucchini came out a bit soggy and the sauce was very runny. A friend of mine said to try it out but after comparing we both had the same review "runny sauce". I'd be willing to try it again but only if i can get the sauce thicker. Note: I didn't change anything on the recipe and followed it to a T.

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Melissa

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Snohomish, Washington, USA

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Reviewed: Nov. 11, 2009

This was amazing! My family loved it! I didn't change a thing, though I did add thinly sliced avocados on top of the chicken, underneath the sauce, and it was awesome.

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MrsP

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Reviewed: Oct. 14, 2009

it was okay not something i would make again..it was just too bland for me and just not my taste...so i didnt like it.

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ak04

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 7, 2009

I was pleasantly surprised at how tasty this was; so was my husband. We both had our doubts, but I needed to use up some cilantro and zucchini, and I had lovely fresh lasagna to enjoy. I did add some cornstarch to make it a little creamier, but it's something like a cilantro pesto and I will certainly make it again.

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AnniezMom

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

The pasta was bland, the chicken was WAY too lime-y and the zucchini was mushy. I only marinated the chicken for 30 minutes and I baked the zucchini for 15. Despite my poor rating, I think this recipe has potential and I am going to give it another chance (if it works out better I will up my stars). I am going to saute the zucchini, rather than bake it and Im going to make the sauce a bit more creamy (like alfredo sauce). Last thought is to use feta cheese rather than parmesean. Looking forward to trying this again. Good luck to the rest of you!

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Kimmy Anne

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Reviewed: Aug. 27, 2009

This was wonderful BUT I think you need to eat all the components together as I am not sure how wonderful the pasta is by itself. Only ingredient/cooking change I made was I cut my chicken into chunks and marinated it for an hour. I then cooked the chicken with a package of fresh mushrooms that I had sliced thick. When I plated, I layered... pasta, chicken/mushrooms, zucchini (sliced into pieces after roasting)and topped it with the cream sauce. Delicious! Thanks for sharing!

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TINANKRIS

Cooking Level: Intermediate

Living In: Bedford, Pennsylvania, USA

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Reviewed: Jun. 10, 2009

I used shrimp instead of chicken, and sauteed them with mushrooms. The sauce is WONDERFUL! I used reduced fat half and half to lower the calorie count, and served over orzo. By the way, vee833, you can't substitute lemon for lime and expect it to taste the way it's supposed to. Thanks, Sandy. It's a new favorite at our house.

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EWORTHY

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Reviewed: Apr. 9, 2009

we just made the cilantro cream sauce and it basically tasted like a scampi sauce with cilantro and cream it. cut the fat by using fat free half&half and we didn't have any limes on hand so we substituted with lemons and it tasted a little too lemon-y. will probably make again for seafood (mmm shrimp!) or pasta but not for chicken.

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vee833

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Reviewed: Apr. 6, 2009

Nice flavor!

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Ann in NC

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Statesville, North Carolina, USA

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Reviewed: Mar. 15, 2009

The chicken and sauce are the good parts. Zucchini is kind of blah, but it does go nicely when you eat it w/ the chicken. Made plain pasta...didn't bother w/ the parmesan/tomatoes...it was still good.

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preet413

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Reviewed: Mar. 2, 2009

We really enjoyed this. I cut up the chicken into strips before marinating them. That way it took the chicken less time to cook. After I cooked the first few ingredients I put them into the blender. Using the same pan, I cooked the chicken, fresh mushrooms, and asparagus. After a while I added the blended ingredients and the cream. It took less time and turned out really well!!

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CamBerWeb

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

I did this recipe without the pasta. The lime chicken is a nice low calorie alternative when you don't want the usual white sauces or BBQ. This may be a welcome change to have now and again. Zuccinni was delicious!

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Love2Cook

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2009

This is actually 3 recipes. The pasta & zucchini recipes were pretty blah. But, the chicken dish was delicious. Will definitely make again and serve with roasted veggies or rice. It is important to use fresh cilantro and to use a blender. I tried the food processor and it wasn't creamy so had to mess up the blender too!

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WINDHORN

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Reviewed: Feb. 18, 2009

Did anyone try with dried cilantro rather than fresh? Maybe that was the problem--chicken was good--didn't care for the sauce--like I said could have been because I used dried cilantro?

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elaine

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Reviewed: Feb. 18, 2009

I don't know what it was, I like all these ingredients separately, but together it really didn't work for me or my husband.

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hardy in sf

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Reviewed: Feb. 15, 2009

Delicious! You don't have to change/add a thing.

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JLSnyder

Cooking Level: Expert

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Reviewed: Feb. 14, 2009

My husband made this for me for Valentines Day with pasta. This recipe is like having a high quality restaurant dinner at home.

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mtnrin

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Reviewed: Feb. 14, 2009

The timing of this recipe was a bit off -I thought the pasta was cooked too much in advance, however the sauce on this chicken was to die for. Wonderful flavors! I lightly floured the chicken before cooking, and I served mine w/angel hair pasta instead of linquine but other than that I followed the recipe as it was written.

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JanineyBeaney

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 14, 2009

This is really an excellent dish! It won praises from wife and #2 son that came over for supper. I didn't change a thing. Side Note: Wow! The shopping list feature on All Recipes is terrific!

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johnma

Cooking Level: Intermediate

Home Town: Hillsboro, Texas, USA

Living In: Sugar Land, Texas, USA

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Reviewed: Feb. 14, 2009

I baked the chicken for 30 minutes in the oven. I used fat free half and half and added salt to the sauce. I didn't have fresh lime juice so used bottled concentrated so I'm sure the fresh lime juice would have been much better. But even using the bottled juice, this was an excellent recipe. Very flavorful and everyone agreed, shrimp would be great in this rather than the chicken.

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GAYLEREYNOLDS

Cooking Level: Expert

Home Town: Lynchburg, Virginia, USA

Living In: Danville, Virginia, USA

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Lime Chicken with Cilantro Cream Sauce and Roasted Zucchini

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