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Chicken and Artichokes in Lemon Cream Sauce over Penne Recipe

Chicken and Artichokes in Lemon Cream Sauce over Penne

Recipe courtesy Susannah Locketti

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (18)

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Average Rating:

Total Reviews: 18

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  • on July 14, 2011

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    I made minor modifications based on other reviews. I cooked the chicken in the oven to save time with olive oil, garlic and rosemary. I used extra chicken broth instead of vermouth (didn't have it on hand. And I also substituted half and half for the evaporated milk and flour. I LOVED it. It turned out just amazing. My husband thought the lemon was overpowering, but I love lemon. I will definitely be making this again.

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  • on June 19, 2011

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    Bland.

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  • on August 23, 2010

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    I prepared the dish using rosemary to season the chicken. I also used heavy cream in place of the Milk in the sauce for a creamier consistency. I also considered using rice in place of the Pasta the next time I prepare this. It was delicious!

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  • on August 01, 2010

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    i used cream instead of milk and flour, I also added roasted peppers. grilled the chicken instead of sauteeing it. served with angel hair pasta instead of penne.

    5/5

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  • on July 26, 2010

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    This was absolutely wonderful! We are big fans of lemon and artichokes. I took some advice from previous reviews like using oregano and terragon on the chicken, and also used heavy cream and half and half instead of evap milk. I might try just half and half next time to cut down some of the fat, but wow this was restaurant quality tasty good. I also used linguini instead of penne. yum. Also super simple and easy to make.

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  • on January 30, 2010

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    Made some minor tweaks to suit my family's tastes (e.g. went lighter on the herbs, added chopped, softened sundried tomoatoes, etc.. My family loved this dish. BTW, the sauce can be frozen and served at a later date. So, I'll definitely make this recipe again. But I'll make double so I can freeze some for a delicious weeknight meal.

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  • on November 29, 2009

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    This sauce is missing something in flavor. Its good but I didn't hit my target with it.

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  • on February 13, 2009

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    This recipe was easy but taste was just okay. I didn't care for the sauce too much. Will probably not make this again.

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  • on September 26, 2008

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    I loved this recipe. It is more on the tart side, but I love the taste of lemon or lime so it was wonderful. For those who may feel that it is too tart, add a little bit of sugar to balance it out. Also I substituted the required cheese with Guyere. I cooked the chicken as directed but added Taragon and Oregano, giving it a WONDERFUL flavor, as you cook the sauce in the left overs of the chicken, it also provided a nice subtle flavor to the sauce. I would suggest not using as many artichoke hearts, as it can be slightly overwhelming. However, all in all, this recipe is simply wonderful!

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  • on September 15, 2008

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    Recipe is easy. Taste was just okay.

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