12 ounces Lemon-pepper linguine or regular linguine
2 Tablespoons olive oil, divided
2 cups diced cooked chicken
2 cups snow peas, cut in matchstick-size strips
1/2 cups pine nuts
1/2 cup fresh parsley
3 Tablespoons fresh lemon juice (2 lemons)
1/2 cup plain yogurt
2 Tablespoons dijon mustard
Cook pasta until tender.
Drain well; transfer to large bowl.
Add 1 Tablespoon oil; toss to coat.
Add chicken, snow peas, pine nuts & parsley; toss to combine all ingredients.
Whisk lemon juice, yogurt & mustard in small bowl.
Add remaining olive oil in thin stream, whisking constantly.
Season to taste with salt & pepper.