Lemon Chicken Fettuccine

2 boneless chicken breasts cut crosswise into 1/2 inch strips
salt and pepper
2 T butter
2 garlic cloves, minced
1 c. heavy cream
2 T fresh squeezed lemon juice
1 tsp grated lemon zest
1 lb dried fettuccine pasta
2 c. frozen peas (optional)
1 c. chopped fresh basil

Bring 4 quarts water to boil in a large pot. Pat chicken dry with paper towels and season with salt and pepper. Melt butter in a large nonstick skillet over med-high heat. Cook chicken until no longer pink, about 3 minutes. Transfer to a plate.

Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add cream, lemon zest, adn lemon juice and simmer until sauce is slightly thickened, 3 to 5 minutes. Remove from heat, cover and keep warm.

Add 1 T. salt and the pasta to boiling water and cook until almost al dente. Add peas to pot and cook until bright green, about 1 minute. Reserving 1/2 c. pasta water, drain pasta and peas, and return to pot. Add sauce, cheese, basil and reserved chicken to pot and toss to combine, adding reserved pasta water as needed. Season with salt and pepper. Serve immediately.