Lemon Chicken Pasta

• 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 teaspoon red pepper flakes
• 1 bunch chives, snipped
• 1 lemon, zested and juiced

handful of shredded italian mix cheese

kosher salt and freshly cracked black pepper

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 sauté until fully cooked - about 10 minutes more. Season with salt, pepper and red pepper flakes.
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.