Lemony Chicken Asparagus With Bow Ties

• 8 ounces uncooked bow tie pasta
• 3/4 pound boneless skinless chicken breasts, cut into 1/4-inch strips
• 2 tablespoons butter
• 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
• 1/4 cup chicken broth
• 2 tablespoons lemon juice
• 1/4 cup heavy whipping cream
• 3 green onions, sliced
• 2 tablespoons minced fresh parsley
• 1 teaspoon grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. 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.
2. Stir in the cream, onions, parsley, lemon zest, salt and pepper. Return chicken to the pan; heat through. Drain pasta; add to the skillet.

pasta, chicken breasts, butter, fresh asparagus, chicken broth, lemon juice, heavy whipping cream, green onions, parsley, lemon zest, salt, pepper

Taken from www.tasteofhome.com/recipes/lemony-chicken-asparagus-with-bow-ties/ (may not work)