I have tweaked this recipe a bit and have made it many times over the years. To make it more substantial, I season chicken breast or tenders and saute first. Continue the recipe in the same pan, as directed. I use the zest of the whole lemon, as well as the juice (I like a lot of lemon flavor!) At the very end, I mix a little cornstarch with water and add to the pasta mixture to thicken it up a bit. Serve with lemon wedges (what the heck!) With these changes, I LOVE THIS RECIPE!
It just wasn't as good as I hoped. I'm deleting it.
Sauce is a little too thin and flavorless, but has potential.