Lemon Cream Pasta with Chicken
I would have rated it 5 stars, but the cooking time for the noodles is wrong (change "25 minutes" to "the amount of time directed on the noodle package").
For those who find it bland, you probably used a lower salt chicken broth. Just add some salt, and it will spice right up. Also, try using fresh or minced garlic instead of garlic powder.
Once you get over the fact that it is a lemon-garlic cream sauce, this is really quite good. Some people aren't used to cream tasting sour unless it's gone bad, so you may have to tell yourself "it isn't bad" for the first few bites the first time you try it. My boyfriend had that issue at first, and now it's his favorite sauce.
If it ends up too thin, it's probably because you used just a little too much broth or cream, or not enough noodles. The amount of liquid in the recipe really needs to be precise to come out properly, so using a 32 oz box of broth or a 6 oz package of pasta makes a difference, but it's easily fixed. There are lots of ways to thicken it: add a pat of butter, 1/2 cup parmesan cheese, some cornstarch (pre-mixed with a little cold water), or a flour roux.
PLEASE NOTE: I am only rating the sauce & noodles, not the chicken. I make roasted lemon chicken, and we always have leftovers, so I now use the leftovers with the sauce/noodles in this recipe to make something a little different the next night.
1 user found this review helpful
Aug. 17, 2011