- 4 6oz boneless chicken breasts, cut into 1/4in slices
- 4tb butter
- 1lb asparagus, cut into 1in pieces
- 8 cloves garlic
- 8oz campanelle
- 2oz parmesan
- 4tb lemon juice
- 4tb parsley
- Brown half of chicken in 1tb butter in a 12in skillet for 3 minutes and set aside. Repeat.
- Brown asparagus in 1tb butter for 5 minutes. Add garlic for 30 seconds and set aside.
- Meanwhile, cook pasta. Mix with chicken, asparagus, remaining 1tb butter and 6-8. Add pasta water if necessary.