Step 1: Ingredients

• Chicken breast (4pieces)

• 1/2 lb Bow-Tie Pasta

• Olive Oil

• 3 Garlic Cloves

• Half of an Onion

• 4 slices of lemon (Frozen or Fresh)

• 1lb Asparagus

• Salt

• Pepper

• Garlic powder

• Lemon pepper

• Crushed red peppers

Step 2: Preparing the Ingredients

Cut the chicken breast into thinly sliced strips, season with salt, pepper, and garlic seasoning. Set these aside. Wash your cutting board or using a new one, chop the onion into thin slices. Another alternative is to dice the onion. After finishing with the onion, mince your 3 garlic cloves by crushing it between the side of a knife and the cutting board. Run a knife over the garlic cloves repeatedly to mince it. Afterwards, set all these aside.

Step 3: Cooking the Chicken

Set your stove to medium-high and then place 1 Tbsp of olive oil into a pan. Once hot, place the thinly sliced chicken strips into the pan and cook it for about 6 minutes or until golden brown. After the chicken is cooked, place heat on high and cook the chicken strips for an extra 2 minutes to get a darker coating. Keep stirring continuously to prevent burning the meat. Once done, take the chicken out of the pan and place it on a paper towel and set it aside.

Step 4: Cooking the Onion and Garlic

Using the same pan, set the temperature to low and add ½Tbsp of olive oil into the pan. After that, place the chopped onion first and cook it for about 30-45 seconds, then add the 3 minced garlic cloves into the pan, stirring frequently to prevent burning. Once the onion and garlic turn into a light gold color, set pan aside until both the asparagus and pasta are ready.

Step 5: Preparing and Cooking the Asparagus

Rinse off the asparagus. Holding both sides of the asparagus stem, bend and break where it naturally breaks. Now you should know how much to cut off the other ends of the asparagus stem. Discard the bottom ends of the asparagus.

Step 6: Cooking the Pasta

Start pasta, follow directions on box, once complete set aside.

Step 7: Mixing Everything Together

Once the asparagus is done preparing, take the chicken and place it back into the pan with the cooked onions and garlic. At medium-low heat, take about 4 slices of fresh or frozen lemon and place it all into the pan. Now place the asparagus on top of the dish and lightly season it with salt and lemon pepper. After that, add about 1/3 cup of olive oil into the dish and stir it once. Now place the lid on the pan and let it steam for about 6 minutes. The temperature should be a medium to medium-low.