"With plenty of lemon flavor and fresh asparagus, this chicken entree really shouts, Spring! Guests are always intrigued by the lovely lemon cream.?Helen McGibbon, Downers Grove, Illinois..."
INGREDIENTS
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8 ounces uncooked bow tie pasta
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3/4 pound boneless skinless chicken breasts, cut into 1/4-inch strips
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2 tablespoons butter
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1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
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1/4 cup chicken broth
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2 tablespoons lemon juice
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1/4 cup heavy whipping cream
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3 green onions, sliced
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2 tablespoons minced fresh parsley
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1 teaspoon grated lemon peel
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1/2 teaspoon salt
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1/4 teaspoon pepper