Cooking Instructions
- 1
Boil water, add salt, and cook pasta as directed
- 2
Line baking sheet with foil. Preheat oven to 400. Roast tomatoes and bite sized asparagus pieces with olive oil, salt and pepper for about 15- 20 minutes.
- 3
Slice chicken breast. Heat olive oil in nonstick skillet. Saute chicken until just done, adding salt and pepper to taste.
- 4
Transfer chicken and cooking juices to bowl. Return skillet to heat and add butter and garlic. Saute garlic until fragrant.
- 5
Add flour and toast and stir. Add broth and juice of half the lemon. Cook and stir until slightly thickened.
- 6
Stir in roasted veggies with juices. Add chicken with juices. Stir in peas, Parmesan, and lemon zest. Bring to a simmer.
- 7
When peas are just warmed through, taste sauce and add more lemon juice if desired. Serve warm over pasta.
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