Name: Cheesy Lemon-Chicken Pasta
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Linguine pasta - 1 (16 ounce) package; Frozen peas - 1 cup; Butter - 2 tablespoons; Olive oil - 2 tablespoons; Button mushrooms, sliced - 1 (8 ounce) package; Diced onion - ½ cup; Skinless, boneless chicken breasts, cut into 1-inch chunks - 1 pound; Kosher salt and ground black pepper to taste - 1 pound; Reduced-fat cream cheese, cubed and softened - ½ (8 ounce) package; Fresh lemon juice - ¼ cup; Lemon zest - 2 teaspoons; Grated Parmesan cheese - ½ cup; Grated Pecorino Romano cheese - ¼ cup; Chopped flat-leaf (Italian) parsley - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Cheesy Lemon-Chicken Pasta

1. Linguine pasta - 1 (16 ounce) package

2. Frozen peas - 1 cup

3. Butter - 2 tablespoons

4. Olive oil - 2 tablespoons

5. Button mushrooms, sliced - 1 (8 ounce) package

6. Diced onion - ½ cup

7. Skinless, boneless chicken breasts, cut into 1-inch chunks - 1 pound

8. Kosher salt and ground black pepper to taste - 1 pound

9. Reduced-fat cream cheese, cubed and softened - ½ (8 ounce) package

10. Fresh lemon juice - ¼ cup

11. Lemon zest - 2 teaspoons

12. Grated Parmesan cheese - ½ cup

13. Grated Pecorino Romano cheese - ¼ cup

14. Chopped flat-leaf (Italian) parsley - ¼ cup

How to cook deliciously - Cheesy Lemon-Chicken Pasta

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.