• Before starting, wash and dry all produce.
• Bring a large pot of salted water to a boil over high. 
• Meanwhile, peel, then cut shallot into 1/8-inch slices.
• Trim snow peas, then halve.
• Quarter cremini mushrooms.
• Pull stems off mushroom caps. Cut caps and stems into 1/4-inch-thick slices.

• To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
• Reserve 1/4 cup (1/2 cup) pasta water. Strain linguine, then return to the pot, off heat.

• Heat 1 tbsp oil in a large non-stick pan over medium-high. When hot, add mushrooms and chicken. Cook for 5-7 min, stirring occasionally, until mushrooms are softened and golden and chicken is golden and cooked through.** (NOTE: For 4 servings, cook in two batches with 1 tbsp of oil per batch) Season with salt and pepper. 
• Stir in half the vinegar (use all for 4 servings) and 1 tbsp (2 tbsp) oyster sauce.
• Transfer mushrooms and chicken to a plate.

• Reheat the same pan over medium.
• When hot, add 1 tbsp (2 tbsp) butter, swirling pan for 30 sec until melted.
• Add shallots. Cook for 1-2 min, stirring often until soft and golden.

• Add snow peas. Stir to combine.
• Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
• Add remaining oyster sauce and 1/2 cup (1 cup) water.
• Cook for 2-3 min, stirring occasionally, until smooth and lightly thickened.

• To pan with sauce, add linguine, mushrooms and chicken.
• Season with salt and pepper. Stir to coat. (TIP: For a lighter sauce consistency, add reserved pasta water 1-2 tbsp at a time.)
• Divide noodles between bowls.
• Sprinkle crispy shallots over top.

If you've opted to add diced chicken breast, when pan is hot, add mushrooms and chicken. Cook for 5-7 min, stirring occasionally, until mushrooms are softened and chicken is golden and cooked through.** Continue with recipe as written.