Penne with Chicken, Asparagus and Lemon Alfredo Sauce

• 1 lb. penne rigate (penne with ridges) pasta
• 1 lb. thin asparagus
• 12 oz. chicken tenders
• 1/2 tsp. salt
• 1/2 c. flour
• 1 1/2 tbsp. olive oil
• 1 jar Alfredo sauce
• 1 tbsp. grated lemon peel
• 3 tbsp. fresh lemon juice
• 1/4 c. grated Parmesan cheese
• 1 large tomato
• 1/4 c. snipped fresh chives
• Freshly ground black pepper, to taste
• Garnish: finely shredded lemon peel

1. Cook pasta in a large pot of lightly salted boiling water as package directs, adding asparagus 3 minutes before pasta is done.
2. Meanwhile sprinkle chicken with salt, then toss with flour to lightly coat.
3. Heat oil in a large nonstick skillet over high heat.
4. Add chicken; saute 3 minutes until golden and just barely cooked through.
5. Add Alfredo sauce, peel, juice and cheese.
6. Bring to a simmer and cook 1 to 2 minutes until chicken is done
7. Drain pasta and asparagus; return to pot.
8. Immediately add sauce, tomato, chives and pepper.
9. Toss to mix and coat.

penne rigate, thin asparagus, chicken tenders, salt, flour, olive oil, alfredo sauce, lemon juice, parmesan cheese, tomato, fresh chives, freshly ground black pepper, lemon peel

Taken from www.delish.com/recipefinder/penne-chicken-asparagus-lemon-alfredo-sauce-121417 (may not work)