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. Add chicken; sauté 3 minutes until golden and just barely cooked through. Add Alfredo sauce, zest, lemon juice and cheese. Bring to a simmer and cook 1 to 2 minutes until chicken is done. 4. Drain pasta and asparagus; return to pot. Immediately add sauce, tomato, chives or green onions and pepper. Toss to mix and coat. ---------------------------------------------------------------------------
Nutrition
Ingredients
