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I fixed this recipe for dinner last night and it was delicious. The taste of lemon was subtle and not overpowering and went well with the other ingredients. Some of the minor changes I made were I used dry rubbed sage (since that's all I had on hand) and so decreased the amount to 3/4 teaspoon. I used 3 large chicken breasts. Also, because of the conversion differences, I used 2 12oz packages of bowtie pasta, which is about 675-700g (the recipe calls for 500g). Again, because of the difference in quantity of the bowtie pasta, I increased the cream to 2 cups and the cornstarch to 2 tbsp. It came out perfect, very rich and creamy. Will definitely make again.

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Denny C. April 08, 2008

I made it exactly how the recipe suggests. My husband and I liked it, but we had a few thoughts: The chicken needs to be cut up in pretty small pieces so that they can be coated more easily by the sauce. Also, the sauce could probably be doubled (using the same amount of pasta and chicken), and could probably use more lemon juice. 1/4 cup wasn't really enough. I wanted it to be more citrus-y, and found that when I just added lemon juice on top of everything, that gave more of the flavor it needed. We'll be trying it again.

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Cristina #3 July 25, 2008
Lemon Cream Chicken With Pasta