FOOD
Creamy Lemon Chicken Pasta
12 ounces linguine
1 cup frozen peas
2 tablespoons olive oil
12 ounces boneless skinless chicken breasts, cut into 1-inch chunks
1/4 teaspoon Kosher salt
1/4 teaspoon pepper
1/4 cup fresh lemon juice
4 ounces low-fat cream cheese, cubed, at room temperature
2 teaspoons finely grated lemon zest
1/2 cup grated Parmesan
1/4 cup flat-leaf parsley, roughly chopped
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.
2. 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.
3. Add lemon juice to skillet and cook, scraping up any browned bits. Add cream cheese and stir until melted; remove from heat.
4. Fold in lemon zest and Parmesan, then parsley. Toss with pasta (adding reserved cooking liquid, 1 tablespoon at a time as necessary). Serve immediately. Makes 4 servings.
* Each serving: About 595 calories, 17.5g fat (5.5g saturated), 37g protein, 360mg sodium, 74g carb, 3g fiber.
