1 pound of boneless, skinless chicken breasts, grilled and cut into strips
1 pound of asparagus, ends removed, cut into 1 inch pieces
10 ounces of linguine pasta (whole wheat or regular)
2 tablespoons low fat cream cheese
salt and pepper to taste
2 teaspoons lemon zest
1 tablespoon lemon juice
1/4 cup finely shredded parmesan cheese
Optional garnishes: Lemon slices and ¼ cup chopped parsley
Cook the pasta in salted water according to package instructions. Add the asparagus to the pot during the last 3 minutes of cooking time. Reserve ¼ cup of pasta cooking liquid. Place the pasta and asparagus back into the pot you cooked it in along with the chicken. Turn the heat on low. Add the butter and cream cheese and stir until melted and coating the pasta. Stir in the lemon juice and lemon zest, then add the parmesan cheese. Add pasta cooking liquid if needed to thin the sauce. Alternatively, you can toss just the pasta with the sauce and arrange the chicken and asparagus over the top of the pasta. Add more salt and pepper to taste if needed. Garnish with chopped parsley and lemon slices if desired.

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