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1
Rub chicken breasts with lemon oil, if using.
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2
Sprinkle both sides with lemon zest, pepper, and granulated garlic, and set aside for 15-minutes for flavor to develop.
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3
Start to heat salted water to cook the pasta, but don't cook it until you start to make the sauce.
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4
Spray a large, nonstick skillet with nonstick spray, add olive oil, and place over medium heat.
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5
When hot, add chicken, and cook until done, but still springy to the touch, and lightly browned on both sides, about 5 minutes per side.
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6
Remove chicken from skillet and keep warm.
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7
If using fresh mushrooms, add to pan, increase heat to high, and cook for about 5 minutes.
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8
Remove mushrooms from pan using a slotted spatula, leaving juice behind.
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9
If not using fresh mushrooms, drain all excess oil from pan, leaving browned bits in pan.
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10
Reduce heat to medium if necessary.
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11
Add pasta to boiling water.
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12
Add lemon juice to skillet, and deglaze the pan, scraping up all browned bits from cooking chicken.
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13
Add mustard and Alfredo sauce, and stir until combined.
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14
Simmer until heated through.
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15
Stir in chicken and mushrooms, cover, and reduce heat to medium-low until pasta is done.
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16
Serve sauce over pasta and chicken.
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17
Sprinkle with parsley if desired.
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18
Note!!!! Ingredient should be LEMON OIL, not extract. Recipezaar recipe software changed it to extract and will not let me make the correction. Sorry about that!
