Recipe: Creamy lemon chicken pasta

Add some tang to your favourite boxed pasta.


12 oz. linguine
1 c. frozen peas
2 tbsp. olive oil
12 oz. boneless skinless chicken breasts, cut into 1 inch chunks
2 tsp. finely grated lemon zest
1/4 c. fresh lemon juice
4 oz. low-fat cream cheese, cubed, at room temperature
1/2 c. Grated Parmesan
1/4 c. flat-leaf parsley, roughly chopped
1/4 tsp. Kosher salt
1/4 tsp. pepper


- 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.

- 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.

- Add lemon juice 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, 1 tablespoon at a time as necessary). Serve immediately.

Recipe courtesy of Good Housekeeping