Cheesy Lemon-Chicken Pasta
Description
Pecorino Romano and Parmesan give cheesy flavor to this easy lemon-chicken linguine pasta dish that's sure to please the whole family!
Ingredients
•
1 (16 ounce) package linguine pasta
•
1 cup frozen peas
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2 tablespoons butter
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2 tablespoons olive oil
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1 (8 ounce) package button mushrooms, sliced
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1/2 cup diced onion
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1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
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kosher salt and ground black pepper to taste
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1/2 (8 ounce) package reduced-fat cream cheese, cubed and softened
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1/4 cup fresh lemon juice
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2 teaspoons lemon zest
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1/2 cup grated Parmesan cheese
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1/4 cup grated Pecorino Romano cheese
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1/4 cup chopped flat-leaf (Italian) parsley
Directions
1
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
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
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
Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.