Linda's Penne with Chicken

Linda's recipes are always good!!

PENNE WITH CHICKEN, ASPARAGUS,

LEMON AND ALFREDO SAUCE

1 lb. penne rigate pasta

1 lb. thin asparagus, ends trimmed, spears cut 1 ½ “ long

SAUCE:

12 oz. chicken tenders, cut diagonally in ½“ long pieces

½ tsp. salt

½ tsp salt

½ cup flour

1 ½ Tbl. olive oil

16oz. jar alfredo sauce

1 Tbl. grated lemon peel

3 Tbl. fresh lemon juice

¼ cup grated Parmesan cheese

1 large tomato, halved, seeded and diced

¼ cup snipped chives

Freshly ground pepper to taste

1. Cook pasta according to package directions adding asparagus 3 minutes before pasta is done.

2. Meanwhile, sprinkle chicken with salt, then toss with flour to lightly coat.

3. Heat oil in a large nonstick skillet over high heat. Add chicken and cook until just barely cooked through about 3-4 minutes. Add alfredo sauce, peel, juice and cheese. Bring to a simmer and cook 1-2 min. until chicken is done.

4. Drain pasta and asparagus; return to pot. Immediately add sauce, tomato chives and pepper. Toss to mix and coat.

Serves 6