Bring a large pot of lightly salted water to a boil. Once boiling, stir in 6 oz of linguine (12 oz for 4 servings). Cook for 9-11 minutes, or until al dente, stirring occasionally. Reserve 1/3 cup pasta cooking water (3/8 cup for 4 servings). Strain linguine; shake off excess water. Return to pot. Drizzle with 1-2 teaspoons olive oil. Stir to coat.

Wipe cremini mushrooms (4 oz for 2 servings, 8 oz for 4 servings) clean with damp paper towels. Remove stems if desired. Cut into slices, about ¼ inch thick. Mince garlic (1/4 oz for 2 servings, 1/2 oz for 4 servings).

Heat 1 1/2 tablespoons cooking oil in a large sauté pan over medium-high heat. Add mushrooms to hot pan. Season with about 1/4 teaspoon Tuscan heat spice, 1/4 teaspoon salt, and a pinch of pepper (1/2 teaspoon spice and 1/2 teaspoon salt for 4 servings). Cook 3-5 minutes, or until softened, stirring occasionally. Add garlic. Cook 1-2 minutes, or until fragrant, stirring frequently. Add peas (2 1/2 oz for 2 servings, 5 oz for 4 servings), creamy mushroom broth (4 3/4 oz for 2 servings, 9 1/2 oz for 4 servings), and reserved pasta cooking water. Stir to combine. Cook 2-3 minutes, or until sauce is warmed through, stirring occasionally. Remove from heat.

Open package of chopped chicken breast (10 oz for 2 servings, 20 oz for 4 servings) and drain off any excess liquid. Cut any larger strips in half lengthwise if necessary. Place in a medium bowl. Season with 1/2 teaspoon Tuscan heat spice (1 teaspoon for 4 servings), salt, and pepper. Drizzle with 1-2 teaspoons cooking oil. Stir to coat. Heat 1 1/2 tablespoons cooking oil in a medium sauté pan over medium-high heat. Add chicken to hot pan. Cook 3-4 minutes, or until fully cooked, stirring occasionally.

Transfer linguine to pan with sauce. Add truffle butter (1 oz for 2 servings, 2 oz for 4 servings). Stir until butter melts. Season with salt and pepper to taste.

Divide truffle linguine between bowls. Top with chicken. Enjoy!