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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I basically used this recipe as an inspiration and made some changes to suit my purpose and...