Heat the olive oil in a large skillet over medium heat. Add the sliced chicken breasts and sprinkle with the savory grill blend. Cook the chicken for about 5-7 minutes until it’s golden brown and fully cooked. Remove the chicken from the skillet and set it aside.

In the same skillet, add the chopped onion. Sauté until it becomes translucent, which should take about 3-4 minutes. Add the minced garlic and sliced mushrooms, stirring until the mushrooms are tender and the garlic is fragrant, around 5 minutes.

In a pot, bring the reduced-sodium chicken broth to a boil. Add the high-fiber pasta and cook until al dente, following the package instructions. Reserve one cup of the pasta water. This can be used later to adjust the sauce consistency if needed.

Add the cooked chicken back into the skillet with the vegetables. Stir to combine everything. Pour in the light cream and reserved pasta water to create a creamy sauce. Sprinkle in the fresh thyme leaves, giving the mixture a good stir.

Add the cooked pasta to the skillet with the chicken and vegetable mixture. Mix everything well so the pasta is thoroughly coated with the creamy sauce. If the sauce is too thick, add more pasta water, a little at a time, until you reach the desired consistency.

Finally, stir in the freshly grated Parmesan cheese. Add the optional frozen peas, if using, and let them heat through. Season the dish with salt and freshly ground black pepper to taste.