Ingredients
4
4 servings
- •1 (16 ounce) package linguine pasta
- •1 cup frozen peas
- •2 tablespoons butter
- •2 tablespoons olive oil
- •1 (8 ounce) package button mushrooms, sliced
- •0.5 cup diced onion
- •1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
- •kosher salt and ground black pepper to taste
- •0.5 (8 ounce) package reduced-fat cream cheese, cubed and softened
- •0.25 cup fresh lemon juice
- •2 teaspoons lemon zest
- •0.5 cup grated Parmesan cheese
- •0.25 cup grated Pecorino Romano cheese
- •0.25 cup chopped flat-leaf (Italian) parsley
Instructions
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
- While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
- Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
- Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.
Nutritional Facts
Per 4 servings
- Calories: 830
- Carbohydrate: 95g
- Fat: 28g
- Fiber: 7g
- Protein: 52g
- Sugar: 8g
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