1poundlinguine(or 'pasta' of choice; zoodles would be awesome!)
2tablespoonschopped fresh parsley leaves
For the seasoning
1teaspooneachsumac powder and cumin
1/2teaspoonfresh ground pink peppercorns
Kosher salt and freshly ground black pepperto taste
To make the seasoning, combine spices in a small bowl; season with salt and pepper, to taste. In a gallon size Ziploc bag (or large lidded bowl), add chicken, truffle oil and spice mixture, shaking to coat thoroughly.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Chop chicken into chunks.
Throw in 1 carton sliced mushrooms and saute until cooked through. Set aside and keep warm.
In a large pot of boiling salted water, cook pasta according to package instructions; adding 1 cup frozen peas in the last 3 minutes of cooking; drain well.
Melt remaining 2 tablespoons butter in the skillet. Add fennel bulb, and cook, stirring frequently, until soft and translucent, about 4 minutes. Gradually whisk in half and half until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
In pan with sauce, add pasta, and chicken; then gently toss to combine.
Serve immediately with chicken, garnished with parmesan cheese and parsley, if desired.