Lemon Chicken Pasta is my current obsession and I've made it 3 times in the past 2 weeks. No apologies though, it's that good!  (Pro tip, once you become obsessed with this recipe as much as me, you can mix it up a bit and swap the chicken with scallops and make a lemon garlic scallop pasta). This dish is that versatile!

Ingredients:

• 10 ounces linguini
• 2 tablespoons olive oil
• 5 cloves garlic roughly chopped
• 1 shallot roughly chopped
• 4 ounces shitake mushrooms sliced
• 6 ounces crimini mushrooms sliced
• 1 lb chicken thighs cut into 1 inch pieces
• 1 tablespoon Dalkin&Co's Lemon Pepper Seasoning
• 1 bunch chives snipped
• 1 lemon zested and juiced
• handful of shredded italian mix cheese
• kosher salt and freshly cracked black pepper

Instructions:

1. Bring a large pot of water to a boil. Cook pasta according to the package directions, drain and set aside.
2. In a large skillet, add the olive oil over medium high heat. Add the garlic, shallots and mushrooms and sauté for 6-7 minutes until tender. Add the chicken and  Dalkin&Co's Lemon Pepper Seasoning and sauté until fully cooked - about 10 minutes more. 
3. Once chicken is fully cooked, add the drained pasta, lemon zest, lemon juice and chives. Toss everything together and adjust seasoning as needed. Serve with cheese mixed in.