• Juice 1 lemon to yield 3 tbsp lemon juice. Cut remaining lemon into wedges. Bring a large pot of lightly salted water to a boil. Add linguine and cook according to package directions, about 12 minutes. Drain.

  • Meanwhile, toss chicken with 2 tbsp pesto, 1/2 tsp salt and 1/4 tsp pepper.

  • In a large lidded skillet, heat 2 tbsp oil over medium-high. Add chicken, partially cover and cook 6 minutes. Flip chicken and cook 5 minutes. Uncover and add 1 tbsp oil, tomatoes and peas to skillet.

  • Reduce heat to medium. Cover and cook 4 minutes or until chicken is cooked through.

  • Transfer chicken to a cutting board and slice on the bias. Toss linguine in skillet with veggies, 1/3 cup pesto, lemon juice and 1/2 tsp each salt and pepper. Add sliced chicken and toss to coat. Serve with lemon wedges.

Nutrition Facts

553 calories; 19 g total fat; 703 mg sodium. 62 g carbohydrates; 33 g protein;