Penne Pasta With Chicken, Asparagus & Lemon Alfredo Sauce

• 1 lb penne rigate (penne pasta with ridges)
• 1 lb thin asparagus, ends trimmed, spears cut in 1/2-in .-long pieces
• 12 ounces chicken tenders, cut diagonally into 1/2 inch wide strips
• 12 teaspoon salt
• 12 cup flour
• 1 12 tablespoons olive oil
• 1 (16 ounce) jar alfredo sauce (homemade is best)
• 1 tablespoon grated lemon zest
• 3 tablespoons fresh lemon juice
• 14 cup freshly grated parmesan cheese (canned won't due)
• 1 large tomatoes, halved, seeded and diced
• 14 cup snipped fresh chives or 14 cup green onion
• fresh ground black pepper, to taste
• 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, zest, lemon 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 or green onions and pepper.
9. Toss to mix and coat.

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

Taken from www.food.com/recipe/penne-pasta-with-chicken-asparagus-lemon-alfredo-sauce-460328 (may not work)