Farfalle with Chicken in Lemon Cream Sauce

2 tablespoons unsalted butter

1 boned and skinned chicken breast -- cut in 1/4" strips

1 pound asparagus -- cut in 1/2" pieces

3 tablespoons fresh lemon juice

2 tablespoons chopped flat-leaf parsley

2 teaspoons lemon zest

1/4 cup heavy cream

3/4 teaspoon salt

1/2 teaspoon pepper

8 ounces bow tie pasta,  cooked (warm)

1/4 cup chicken broth

Fresh parmesan cheese

1. In a large skillet over medium heat, melt butter. Sauté chicken for 5 minutes. Remove to a plate.

2. To juices in skillet, add asparagus, broth, and lemon juice; reduce heat. Cover partially; cook 5 minutes or until asparagus is tender. Add chicken and all other ingredients except pasta. Boil 3 minutes to reduce liquid. Add pasta and toss. Top with grated fresh parmesan.