Ingredients
8 ounces uncooked bow tie pasta3/4 pound boneless skinless chicken breasts, cut into 1/4-inch strips2 tablespoons butter1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces1/4 cup chicken broth2 tablespoons lemon juice1/4 cup heavy whipping cream3 green onions, sliced2 tablespoons minced fresh parsley1 teaspoon grated lemon zest1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Cook pasta according to package directions. In a large skillet, saute chicken in butter until juices run clear. Remove with a slotted spoon. Reduce heat to medium; add the asparagus, broth and lemon juice. Cover and cook for 4-5 minutes or until asparagus is crisp-tender.
Stir in the cream, onions, parsley, lemon zest, salt and pepper. Return chicken to the pan; heat through. Drain pasta; add to the skillet.
