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Ingredients
- 12 12
- oz.
- linguine
- 1 1
- c.
- frozen peas
- 2 2
- tbsp.
- olive oil
- 12 12
- oz.
- boneless skinless chicken breasts, cut into 1 inch chunks
- 2 2
- tsp.
- finely grated lemon zest
- 1 /4
- c.
- fresh lemon juice
- 4 4
- oz.
- low-fat cream cheese, cubed, at room temperature
- 1 /2
- c.
- Grated Parmesan
- 1 /4
- c.
- flat-leaf parsley, roughly chopped
- 1 /4
- tsp.
- Kosher salt
- 1 /4
- tsp.
- pepper
Preparation
Step 1
Cook linguine per
package directions, adding peas during the last 2 minutes of cooking. Reserve 1 cup
pasta cooking liquid, then drain pasta and peas.Meanwhile, heat olive oil in large deep skillet on medium-high. Season chicken with kosher salt and pepper and cook until golden brown on all sides, 4 to 5 minutes.Add lemon juice to skillet and cook, scraping up any browned bits. Add cream cheese and stir until melted; remove from heat.Fold in lemon zest and Parmesan, then parsley. Toss with pasta (adding reserved cooking liquid, 1 tablespoon at a time as necessary). Serve immediately.