Lemon-Pesto Chicken and Pasta II

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Lemon-Pesto Chicken and Pasta II
16-oz pkg linguine or spaghetti pasta
2 tbs unsalted butter
2 tbs olive oil
3 cloves garlic, minced
5 boneless, skinless chicken breasts, cubed
1/2 tsp salt
1/8 tsp white pepper
1 cup heavy cream
9-oz pkg basil pesto, 3 tbs set aside
1/4 cup freshly squeezed lemon juice, 1 tbs set aside
1 tsp grated lemon zest
2 cups frozen baby peas
1/3 cup freshly grated Parmesan cheese
Bring a large pot of salted water to a boil.

Add pasta to boiling water. Cook until al dente according to package directions. When pasta is done, drain well and keep warm.
Meanwhile, cook chicken.

In a large saucepan, combine butter, oil, and garlic over medium-high heat. When garlic begins to sizzle, add chicken cubes. Sprinkle with salt and pepper.
Stir over medium heat until chicken is almost cooked through, about 4 to 6 min.

Stir in cream and bring to a simmer. Reduce heat to low.
To the chicken mixture, add all but 3 tbs of the pesto, pour in 3 tbs lemon juice, the lemon zest, peas, and Parmesan cheese. Toss over medium heat until chicken is thoroughly cooked and the mixture is hot.
Place the warm pasta in a serving bowl and top with chicken mixture.

In a small bowl, combine the remaining 3 tbs pesto with the remaining 1 tbs lemon juice. Drizzle over the pasta and chicken and serve immediately.​ Serves 6

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