Linguine with lemon, chicken and mushrooms

Tonight's dinner was quite good and not expensive. The chicken was leftover from a rotisserie chicken bought at Costco a couple of days ago; the asparagus came from Thomas Bros. Market on highway 4 south of the city heading to St. Thomas.

Now, what to do with the leftover no fat sour cream. I hate waste.

Ingredients (Serves 2)

7 ounces of cooked, chicken (white meat if possible)
3 Tbsp of olive oil
6 large mushrooms, each cut into eight, large, pie-shaped chunks
10 asparagus spears chopped into 1-inch sections
2 cloves of finely chopped garlic
1 Tbsp of freshly grated lemon zest - don't scrimp
5 Tbsp of no fat sour cream (I'm considering using 1% sour cream. This is very close nutritionally but the small amount of fat may add some flavour and texture.)
140 g of linguine - I find 70 g of dry linguine is enough per person while cutting the calories.
4 Tbsp of fresh squeezed lemon juice
4 Tbsp of fresh grated Parmesan cheese
At the table add a pinch of dried, crushed, hot-peppers, plus salt and pepper.

Preparation

1. Bring a pot of salted water to a boil. While it's heating, heat the olive oil in a large, deep fry pan.

2. Add the mushrooms to the hot oil and drop the linguine into the boiling water. From this point, you have about eight minutes to get this dinner together. Stay focused.

3. With the mushrooms beginning to cook, add the asparagus to the fry pan. (I cheated and put mine in a microwave at high for 30 seconds. Don't do too much precooking. The asparagus should have good colour and a little crunch.) Stir all with a spoon or toss with a flipper as the mushrooms/asparagus cooks. You don't want this to burn. Stir the pasta occasionally to keep the linguine from sticking.

4. Add the minced garlic to the fry pan. After a minute add the sour cream. You don't want the garlic to burn. Add the chunks of cooked chicken. Sprinkle the Tbsp of lemon zest over all and flip or stir all.

5. At this point, the pasta should be done. Drain and save a cup of pasta water just in case the dish seems a little dry. Add the pasta to the fry pan. Sprinkle the lemon juice over all and the grated Parmesan. Toss all and serve.

6. At the table, add a pinch of dried, crushed, hot-peppers, if desired, plus some salt and pepper. Have some extra grated Parmesan for adding at the table.