Reviewed: Jan. 17, 2001

I made a few minor changes to this recipe, but all-in-all it was excellent. I used chicken broth, and doubled the lemon zest in place of the lime zest (I didn't have a lime). We had it over pasta with chickn, and red and yellow peppers. It was very good!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Brenda

Reviewed: Aug. 8, 2000

I have been looking for a white cream sauce with great flavor. I love the hint of lemon and lime. Wonderful on pasta and chicken, this one hits the spot! Thanks for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Angela

Reviewed: Sep. 11, 2000

I was looking different and found this. Is a perfect recipe if you are looking for something fresh and summery.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MARCUSG

Reviewed: Aug. 20, 2001

This recipe was terrific. I was looking for a pasta dish to serve with some lemon tarragon chicken breasts I had bought and this really came in as a winner. We added a touch of garlic, some parsley, green pepper, mushrooms and some parmesean cheese along with the chicken and it made quite a meal. The lemon sauce alone was pretty tasty. (We sampled in between additions!) Thanks for a good recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

JLFRAT

Reviewed: Feb. 18, 2002

a wonderful recipe ,used chicken broth, made extra sauce for over the panko coated chicken breasts, I served with it - will make this again ,it's a keeper - thanks Holly

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JOAN WELSH

Reviewed: Apr. 16, 2002

This tasted great! Everyone loved it. My husband said he thinks this is the best thing I've ever made! The sauce was pretty thin so I mixed some milk and corn starch/flour and added that to help thicken it. It still never got very thick but coated the pasta good enough. I used chicken broth and put chunks of chicken in it. I also just doubled the lemon zest because I didn't have a lime and added extra lemon juice. I will make this again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SHHARTUNG

Reviewed: May 5, 2002

Absolutely wonderful!We had it over fettuccine, asparagus and lemon pepper chicken and it was devine. I used chicken broth instead of beef. Please note that reducing sauce takes time.To achieve a thicker sauce Have Patience! It will definately be worth it.I will use this recipe again and again.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

cadensmom

Reviewed: May 27, 2002

This is the best pasta dish I have ever had! The sauce was so light and full of flavor. I added diced red and green peppers and fresh mushrooms. This recipe is definately a keeper. Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BBURBANK

Cooking Level: Intermediate

Home Town: Sugar City, Idaho, USA

Living In: Mansfield, Texas, USA

Reviewed: Jun. 9, 2002

yummy yummy yummy. next time i think i will try putting a few shrimp in the sauce before i tossed the sauce in fetticine.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KARILH

Reviewed: Jun. 30, 2002

I thought this was awesome. I added lot's of garlic and about 1 lb. of shrimp. It's so versatile, just about anything would work! The lemon and lime zest really make it light and refreshing seeing there's so much butter and cream...oh well, guess my diet starts tommorrow! :)

Was this review helpful? [ YES ]
11 users found this review helpful