Creamy Lemon Chicken Pasta
Ingredients
- 12 oz linguine
- 1 cup frozen peas
- 2 Tbsp olive oil
- 12 oz boneless, skinless chicken breasts (cut into 1-in. chunks)
- Kosher salt
- Pepper
- 1 to 2 large lemons
- 4 oz low fat cream cheese
- ½ cup finely grated Parmesan cheese
- ¼ cup flat-leaf parsley, roughly chopped
Instructions
- Cook linguine per pkg directions, adding peas during last 2 minutes of cooking and reserving 1 cup pasta cooking liquid before draining.
- Meanwhile, heat oil in large deep skillet on medium-high. Season chicken with ¼ tsp each salt and pepper and cook until golden brown on all sides, 4 to 5 minutes.
- Finely grate 2 tsp zest from lemon and set aside. Squeeze ¼ cup lemon juice and add 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 as necessary. Serve immediately.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
595
|
595
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 37 | 37 |
| Carb (g) | 74 | 74 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 360 | 360 |
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