Sherene's Lemon Chicken and Asparagus Pasta

This is the recipe we ate at the 2012 RS B-day party. 
 
INGREDIENTS

2 Chicken breasts, cooked and cut into bite size pieces

1 1/2 cups Lawry ‘s Lemon Pepper Marinade

1 1/2 lbs asparagus, ends trimmed

1 lb bow tie pasta

1/4 cup butter

1 clove garlic, minced

1/2 -1 cup heavy cream

1/2 cup chicken stock

Zest of one lemon

Juice of one lemon

Salt and Pepper to taste

1 cup Parmesan cheese

DIRECTIONS

1. Cut chicken in bite-size pieces. Marinate the chicken in Lawry ‘s lemon pepper marinade for a least a 1/2 hour. Cook chicken in a frying pan. (You will know that it is done when the sauce thickens.)

2. In a large pot, bring six quarts of water to a boil. Add asparagus and cook to tender crisp, about 2 minutes.

3. Take asparagus out of water and rinse with cold water to stop the cooking, set aside.

4. Return pot to stove and water to a boil. Cook pasta according to package directions.

5. In a large skillet, set over low heat combine butter, garlic, cream and stock. Stir in salt, lemon zest, and juice. Bring to a boil and simmer 3 minutes. Reduce heat to low and add marinated chicken, cheese and drained pasta.

6. Cut cooked asparagus in 1 to 2 inch pieces on a diagonal. Add asparagus and parsley to the pasta and toss all ingredients together. Turn off heat and let the pasta sit to allow the sauce to thicken and heat through. Season with salt and pepper to taste.

-Sherene Van Dyke