LEMON CREAM PASTA WITH CHICKEN, MUSHROOMS, & PEAS
4 tablespoons butter
1 leek, white and light green parts chopped
8 cloves garlic, peeled and chopped
8-ounces cremini mushrooms, sliced
1 tablespoon fresh thyme leaves, stemmed
½ cup dry white wine
½ cup chicken stock
2 cups heavy cream
2 teaspoons salt
2 teaspoons black pepper
2 lemons, zested and juiced (about 2 tablespoon zest and ½ cup juice)
2 cups boneless chicken breast, cooked and shredded
1 cup parmesan cheese (plus more for sprinkling on finished dish)
2 cups frozen peas, thawed
⅓ cup flat leaf parsley, chopped (plus more for garnish)
1-pound spaghetti, cooked al dente according to package directions
Sauté the leeks and garlic in the butter over medium high heat in a large deep skillet until soft and fragrant, about 2 minutes. Add the mushrooms and thyme leaves to the pan and continue to cook, stirring frequently until the mushrooms have released their moisture and started to lightly brown.
Add the wine and chicken stock to the pan and let cook for 4-5 minutes at a low boil until it has reduced by about ⅓. Add the heavy cream, salt, and pepper to the pan and cook for another 5 minutes letting the sauce further reduce and thicken.
Stir in the lemon zest, lemon juice, and chicken. Gradually add the parmesan cheese, stirring constantly at a low boil. Cook for 2 minutes and remove from heat. Add the peas, parsley, and spaghetti to the sauce and toss until well coated.
Serve in large bowls and garnish with additional parmesan, chopped parsley, and lemon slices.