Boil water, add salt, and cook pasta as directed

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.

Slice chicken breast. Heat olive oil in nonstick skillet. Saute chicken until just done, adding salt and pepper to taste.

Transfer chicken and cooking juices to bowl. Return skillet to heat and add butter and garlic. Saute garlic until fragrant.

Add flour and toast and stir. Add broth and juice of half the lemon. Cook and stir until slightly thickened.

Stir in roasted veggies with juices. Add chicken with juices. Stir in peas, Parmesan, and lemon zest. Bring to a simmer.

When peas are just warmed through, taste sauce and add more lemon juice if desired. Serve warm over pasta.