Grilled Chicken and Asparagus Pasta

2 chicken breasts, cooked and cut into bite-sized pieces
1 1/2 pounds asparagus, ends trimmed
1 pound bow tie pasta
1/4 cup butter
1 clove garlic, minced
1/2 cup heavy cream
1/2 cup chicken stock
Zest of one lemon
Juice of one lemon
Salt and pepper
1 cup shredded Parmesan cheese

In a large pot, bring 6 quarts of water to a boil. Add asparagus and cook to tender-crisp about 2 minutes. Take asparagus out of water and rinse with cold water to stop cooking, set aside.
Return pot to stove and water to a boil. Cook pasta according to package directions. In a large skillet, set over low heat, combine butter, garlic, cream, and stock. Stir in salt, lemon zest and juice. Bring to a boil and simmer for 3 minutes. Reduce heat to low and add chicken, cheese and drained pasta. Cut asparagus into 1 to 2 inch pieces on a diagonal. Add asparagus and serve.

Serves 8

Source: ksl.com