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Excellent meal. Added capers for some extra zing. Will be making this again.
This was really yummy! I made the sauce in the same pan that I browned the chicken in, so I could get all the yummy browned chicken bits in the sauce too! While I made the sauce, I finished the chicken in the oven to ensure it was cooked through and the chicken came out really juicy. I added a little more chicken broth and stirred about 2 tbsp. parmesan cheese into the sauce. My husband raved about it and it made for great leftovers.
This is a great recipe. I made it using whole wheat couscous, but didn't change anything else. I would definitely make it again.
This recipe is really great, and very easy. It went from 4 to 5+ stars with the addition of homemade pasta, and when I used lemon garlic marinated chicken breasts. Then it's just outright impressive. I'll call that the "weekend" version.
My husband and I enjoyed this my son (9yrs) thought it was OK. It was a little bland I will add some more spices next time. Maybe some fresh herbs.
My husband and 16 year old LOVE this recipe. The only thing I change is to make a bit more sauce and linguine because my son eats a larger portion. Make sure you add the parsley--it really freshens up the dish and compliments the lemon. This is on my regular meal plan rotation!
I was pleasantly surprised by this recipe! I followed it almost exactly. I browned the chicken in the pan, then finished it in the oven. I added a little less lemon and a little more chicken broth. I used whole wheat pasta. And, following the suggestions, added some parmesan cheese on top. It was really good! I was most surprised by the chicken. I didn't think it would be anything special with just using salt, pepper and flour, but it was juicy and really tasty!
Thank goodness for comments. I read most of the comments and adjusted the recipe and it was a HUGE success. We practically licked the plates. I substituted shrimp for chicken since we don't eat chicken but mostly these are the things I did to impart more flavor: used the pan that I sauteed the shrimp in to saute my leek and garlic (4 cloves instead of 3) , added 2 t. lemon zest when adding the lemon juice, added 3/4 c.of pasta water after the linguine had cooked and added it when putting in the stock. I then put in 1/2 c. of grated parmesan and simmered until the sauce was not too runny. I tossed the linguine in the pan with the sauce, coated it and sprinkled with the parsley. Fantastic!
This was very easy to make and delicious. Used angel hair instead of linguine and doubled the leeks. Very fresh and tasty!
SO good, the chicken was perfectly crispy and the noodles in the sauce was pretty good. I used whole wheat linguine but that was my only change. I agree with other reviewers that it was a little bland, just a little, so I will play around with herbs and wines in the future but it really is a solid recipe. We had no leftovers, everyone gobbled it up in my house!
Delicious recipe! Who doesn't like leeks? ~Gayle with one 'e'
Was pretty bland, for my taste. The sauce didn't do much for the noodles, and I felt like I was eating the noodles without anything on it. I did like the way they did the chicken though, now I pound out my chicken breasts every time using this method. They cook faster without sacrificing tenderness.
I made this last night for dinner as written and it was very good. Even the picky eater thought it was great!
Loved it. Simple to prepare. Tons of flavor. I loved the lemonny-ness of it all. Use fresh chicken and the simplicity won't bother you.
This one is favorite. It's easy and tasty. Would highly recommend.
Loved the texture of the leeks in the linguine. So nice to find a really flavorful pasta recipe that doesn't rely on cheese. We liked this a lot.
This recipe was excellent!!! I loved the leek flavor in the dish. Chicken tasted great over the pasta. I would definitely make this for company. Yummy!!
Made this tonight and turned out very well, but I did make some changes. I added some cayenne pepper, paprika and dried oregano to the flour mixture to give it a little something extra. I also reduced about a cup of white wine before adding the chicken broth and threw in some capers at the end. Very yummy and will make again.
Made this last night. My BF, while he ate the whole thing, was not impressed. I really enjoyed the pasta... light, fresh tasting (and that's that I forgot the parsley) and I used a whole grain spaghetti since that is what I had. The chicken, while moist, needed some UMPH! I think I'd make this again, but season the chicken a bit more/differently... or make it with fish instead. The pasta for me was a simple winner.
Fresh and delicious! I used 3/4 pound chicken tenderloins cut into 1" pieces, but made the full recipe for the Lemon-Leek Linguine for my husband and me. We ate up all of the linguine but had about half of the chicken left over. Not sure how that alters the nutritional value, but it sure was good!
Yum! Used whole wheat linguini and stirred parsley in with the leeks once they were done cooking (instead of sprinkling it on top). Definitely will be making this one again!
The first time I made this I followed it exactly and it was delicious. I made it for my girlfriends and I on our annual girls' weekend and it was a hit with everyone. I ended up sending the recipe home with everyone.. I have made it a few times since then, once with grilled shrimp and the shrimp only made it even better. I have found that I like to reserve a few leeks to sprinkle on the top as well as accenting with lemon wedges. I usually serve with a steamed green bean or broccoli. An easy to make dinner for anyone. My two young girls even liked it.
This was good, but nothing outstanding. The pasta was not terribly flavorful, mostly just tasted like lemon. Ate it all (including leftovers) but won't make it again.
I followed the recipe exactly and my family of picky eaters loved this! The presentation is very nice. The flavors in the linguine would also be great with fish. I will make it again.
So good. A huge hit with the great flavors. Hubby asked for it 2 nights in a row.
This recipe was simple to make and turned out great. I don't think it took much longer than the 30 minutes indicated. Worried about the reviews of blandness here, I added some white pepper to the sauce for a kick at the end. I also had some blood orange infused olive oil that I got as a gift, so I cooked the chicken in that instead of butter. It was fantastic.
I made the vegetarian and chicken versions of this, and they were rather disappointing. Almost every night's dinner comes from this site, and this was the most bland we've cooked thus far. The veggie one was good with goat cheese, and I was told that the chicken one was a little boring. Maybe it could've been livened up by an exciting side dish?
Quite light and refreshing for an Autumn dish. The flavors of the leek, lemon and butter really work well together.
Outstanding! I have made this recipe twice and my family and guests loved it. It was easy and looks elegant. I served it with the suggested field green salad and made the CL pear harvest crisp for dessert which also was a winner. I'm making it all again this weekend for a dinner party.
Can't understand the rave reviews. I cook a LOT of recipes from this site and this was probably the most disappointing. Pretty bland, not a lot of flavor, the leeks really didn't add enough to make it all worth the while. Sorry...
Extremely easy and restaurant quality! Would certainly serve to guests, and will be making often! Didn't change a thing.
My family raved. Made with homemade fettuccine...the pasta with the leek sauce was the best part. Next time I'll try sauteing bite size chicken pieces and adding to the pasta.
This was quick and easy, but I thought it was a little bland. Nothing special. I added a little grated parmesan to the pasta.
Made last night, it was great...
This dish is amazing! I have made it several times...always delicious! I use whole wheat pasta, pan searing flour, and Wegmans garlic cheese butter. Ive tried the recommended salad and did not particularly care for the dressing, now I serve with a side salad topped with garlic expressions dressing instead. I will definitely continue to make this often, next time I think I'll try it with shrimp instead of chicken.
Easy and very good. Just as good reheated the next day.
Chicken was sooo good. The sauce for the pasta was very delicious as well but I added more pasta than I was supposed to and therefore it wasnt as flavorful as intended. Next time I think I'll double the sauce recipe. I sprinkled on some Parmesan to top it off. Overall A+
Threw in a little extra broth and lemon juice for the sauce, otherwise didn't change a thing. This was very quick and enjoyed by all.
Super simple and quick. Would be great with some toasted pine nuts. The lemon was not overpowering as I feared it might be.
We prepared this for dinner last night and it was delicious. I used boneless chicken thighs instead of breast. I would definitely make this again. We also had a bibb salad with mint, basil and fennel, with a light dressing of lemon juice, olive oil, salt and pepper.
Had no trouble making this in 30 minutes following their "game plan": While water boils, pound the chicken, season and dredge in flour. Heat the oil and start to cook the chicken. Add the pasta the the boiling water. Prepare the leek sauce while chicken & pasta cook. I added a little fresh grated parmesan. My kids LOVED it and ate the leftover pasta the next night. They never eat leftovers.
Two worked on the prep and no way was this a 30-min recipe for us -- you may have better luck, but I don't see how. Anyway, results were good. Followed the recipe except seasoned the chicken with a little Sicilian spice blend along with the salt & pepper and used fresh linguine. Nice light sauce on the pasta, tender chicken. Served salad following the chicken, CL's pear & goat cheese with citrus dressing.