°1 pound or spaghetti
°1 tbsp Extra virgin olive oil
°1 pound boneless, skinless chicken breast
°Freshly black pepper
°2 tsp. Italian seasoning
°2 tbsp. butter
°1 small onion chopped
°1 pound asparagus, stems trimmed and reduce into thirds or quarters if large
°3/4 c. heavy cream
°1/2 c. Low sodium chicken broth
°juice of one lemon
°three cloves garlic, minced
°3/4 c. mozzarella cheese
°1/2 c Freshly grated Parmesan cheese, plus extra for garnish
°1 lemon, reduce into halves
°Fresh chopped parsley for garnish

* Directions :

In  saucepan of boil salt water, cooking pasta in keep with directions, till done. Drain and go back to pot.
In a skillet over medium heat, warmth the olive oil. Add chicken and season with salt, pepper and Italian seasoning. Cook till golden and now not pink, eight mins per side. Transfer to a plate to let rest, then reduce into skinny slices.
For a frying pan, soften butter over medium warmth. Add the onion and asparagus and season with salt and pepper. Cook till soft, five mins, then upload heavy cream, chicken broth, lemon juice and garlic and simmer for five mins.
Add the cheese and permit it simmer till it melts, then upload the lemon slices and the cooked linguine.
Top with chicken strips and garnish with extra Parmesan cheese and parsley.

Enjoy !