Chicken Asparagus Pasta

• 2/3 cup cut fresh asparagus (1-inch pieces)
• 4 teaspoons canola oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 ounces uncooked fettuccine
• 1/2 pound boneless skinless chicken breast, cut into 1/2-inch cubes
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• 1 tablespoon grated lemon peel
• 1 tablespoon butter
• 2 tablespoons grated Parmesan cheese

1. Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400u0b0 for 10-12 minutes or until tender, stirring occasionally.
2. Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink.
3. Stir in the lemon juice, peel and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.

fresh asparagus, canola oil, salt, pepper, fettuccine, chicken, garlic, lemon juice, butter, parmesan cheese

Taken from www.tasteofhome.com/recipes/chicken-asparagus-pasta/ (may not work)