Penne with Chicken, Asparagus & Lemon Alfredo Sauce

 1 lb penne rigate

1 lb thin asparagus, ends trimmed, spears cut in 1 1/2 inch long pieces

1 lb chicken breast, cut into 1/2 inch wide strips

1/2 tsp salt

1/2 C flour

1 1/2 T olive oil

16oz jar alfredo sauce

1 tsp grated lemon peel

3 T lemon juice

1/4 C grated parmesan

1 tomato, halved, seeded and diced

fresh ground pepper, to taste

Cook pasta in large pot of lightly salted boiling water as package directs, adding asparagus 3 min before pasta is done.

Meanwhile, sprinkle chicken with salt and toss with flour, to lightly coat. Heat oil in large skillet over high heat. Ad chicken, saute until golden and just barely cooked through. 

Add alfredo sauce, lemon peel, juice and cheese. Bring to a simmer and cook until chicken is done.

Drain pasta and asparagus. Return to pot. Immediately add sause, tomato and pepper. Toss to mix and coat.