Creamy pasta with chicken and lemon is made by the low-fat cream cheese adds flavor without too much fat to this consistent pasta.
- 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 a 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.
Nutritional information (per serving): About 595 calories, 17.5 g fat (5.5 g saturated), 37 g protein, 360 mg sodium, 74 g carb, 3 g fiber.