Ingredients:
8 oz uncooked linguine
1 1⁄4 lb boneless skinless chicken breasts, cut into bite-size pieces
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
2 tablespoons butter
2 medium green onions, chopped (2 tablespoons)
2 cloves garlic, fi nely chopped
1⁄4 cup fi nely chopped drained roasted red peppers (from 7-oz jar)
1⁄2 lb fresh thin asparagus spears, trimmed, cut into 2-inch pieces
3⁄4 cup chicken broth Grated peel of 1 medium lemon (2 to 3 teaspoons)

Method:
1 Cook linguine as directed on package.

2 Meanwhile, sprinkle chicken with salt and pepper. In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat until melted. Cook chicken in butter 5 to 7 minutes, stirring occasionally. Add onions, garlic, roasted peppers and asparagus; cook 2 to 3 minutes longer, stirring occasionally, until asparagus is
crisp-tender and chicken is no longer pink in center. Stir in broth and remaining 1 tablespoon butter; cook until butter is melted.

3 Drain linguine. Serve chicken mixture over linguine. Sprinkle with lemon peel.

easy variation:
If you’re not in the mood for pasta, try serving the chicken mixture over your favorite variety of rice.

Quick chicken scampi recipe