Creamy Lemon Pasta with Chicken and Peas

By draingal

Ingredients

• 2 tbsp. olive oil
• 12 oz. boneless, skinless chicken breasts, cut into 2-inch pieces
• Kosher salt
• Pepper
• 1/4 c. fresh lemon juice
• 4 c. low-sodium chicken broth
• 12 oz. gemelli or other short pasta
• 4 oz. cream cheese, at room temperature
• 1 c. peas, thawed if frozen
• 2 tsp. lemon zest
• 1/2 c. finely grated Parmesan
• 1 tbsp. finely chopped tarragon

Details

Adapted from goodhousekeeping.com

Preparation

Step 1

Heat oil in large, deep skillet on medium-high. Season chicken with 1/4 teaspoon each salt and pepper and cook until golden brown on all sides, 4 to 5 minutes; transfer to large bowl. Add lemon juice to pan, scraping up brown bits, then pour over chicken in bowl. Add broth and pasta to skillet and bring to a boil. Reduce heat and simmer, stirring often, 10 minutes.Return chicken (and any juices) to skillet and continue to cook until pasta is just tender, about 3 minutes.Add cream cheese, stirring to melt, then fold in peas, lemon zest, Parmesan and tarragon.