"Devil" or "Angel" Lemony Chicken Pasta

Today, while record snowfall covered the greater Seattle area, I was working on a recipe that says, "Spring".  What says "Spring" better than a lemon?  They make me happy just looking at them.  This entree pasta dish can be made "devil" or "angel".  I would recommend the "angel" version for everyday.  I just fell in love with the bright flavor of this pasta, it's so light and fresh.  Serves 4.

Ingredients:
8 oz rigatoni (or for "angel": Barilla Plus Pasta)
8 oz sliced mushrooms
EVO (Extra Virgin Olive Oil)
16 oz heavy cream (or for "angel": Fat Free 1/2 and 1/2)
Zest of one lemon
5 oz peas (fresh or frozen)
Kosher salt to taste
1 Rotisserie chicken (store bought), shredded
1 TB flat leaf parsley, chopped

Methods:
1.  Cook pasta according to package directions.
2.  Saute mushrooms in EVO until softened in a large skillet. 
3.  Add cream and let reduce slightly.
4.  Add lemon zest, drained pasta and peas to skillet.
5.  Season with kosher salt to taste.  Add shredded chicken.  Sprinkle with parsley.

Note: Using Barilla Plus Pasta increases the protein and fiber content.  Also, due to the ground flaxseeds it provides ALA Omega 3 fatty acids for heart health.