Chicken, Asparagus, and Mushroom Pasta in a Lemon Garlic Sauce

by Jenafer Lowe

2 medium boneless, skinless chicken breasts cut up into roughly 1" cubes
5-6 cloves garlic, chopped
1 can Chicken Broth
1 pkg. white mushrooms, chopped
1 1/2 cups fresh asparagus cut into roughly 1 inch lengths
Freshly grated Parmesan cheese
1 pkg. penne or farfalle pasta, cooked to al dente
Olive Oil
1 lemon Lemon pepper
Salt and pepper to taste

In a large skillet heat 1-2 tablespoons olive oil. Salt and pepper chicken and cook in heated oil until browned. Remove from pan, keep warm. Place chopped garlic in skillet and cook for 30 seconds, stirring constantly. Deglaze pan with 1/2 cup chicken broth, stirring to remove brown bits clinging to the bottom of the pan. Cook until broth is almost entirely evaporated. Add chopped mushrooms to pan and saute until slightly browned and producing liquid. Salt and pepper to taste. Return chicken to pan and pour 1 to 1/2 cups (approx) chicken broth and lemon pepper to taste. Stir and then add juice of one lemon. Cook on medium heat until reduced by 1/2. Add cooked pasta and asparagus. Cover and allow to seam 2 minutes or until asparagus is bright green (make sure you don't overcook the asparagus) and retains some bite. Stir to combine ingredients and serve with freshly grated Parmesan cheese.