Marinate chicken for 20 minutes in a mixture of the olive oil, lemon juice, garlic, herbs and salt and pepper.

Start the pasta by following the directions on the box.

Using about 1/2 cup of the pasta water, sauté the mushrooms and peppers for about 10 minutes, until soft.

Meanwhile, start the grill and cook the chicken breast until no longer pink, about 10 minutes each side.

Cut the cream cheese into cubes and add to the mushrooms and peppers and sauté for about 5 minutes until melted.

By now the chicken should be cooked. Remove from the grill and chop up; add grilled chicken to the mushrooms, peppers and cheese, and stir well.

Drain pasta once cooked. Spoon pasta into bowls. Top with mushroom, pepper, chicken and cheese mixture. Grate fresh parmesan cheese over top. Enjoy!