2 chicken breasts cooked and cut into bite size pieces
1 1/2 lbs asparagus, ends trimmed
1 lb boe tie pasta
1/4 C butter
1 clove garlic minced
1/2 C half and half
1/2 C chicken stock
zest of one lemon
Juice of one lemon
Salt
Pepper
1 C shredded parmesan cheese
Bring water to a boil. Kook asparagus until tender. Rinse with cold water to stop cooking. Set aside. Cook pasta according to package directions. In skillet over low heat, combine butter, garlic, cream, and stock. Stir in salt, lemon zest and juice. Simmer for 3 minutes. Reduce heat and add chicken, cheese, and drained pasta. Cut asparagus into 1 to 2 inch size pieces. Add asparagus and toss ingredients together. Allow sauce to thicken and heat through.
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