Created by MsPia on June 21, 2017
Step 1: In 10-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir until softened.
Step 2: Season chicken with salt and stir in with the garlic.Cook until chicken is barely golden on the outside but not cooked on the inside.Add asparagus, lemon-pepper and 1 3/4 cup of the broth. Heat to boiling, reduce and simmer, stirring occasionally, until chicken is thoroughly cooked and asparagus are crisp-tender.
Step 3: Meanwhile cook and drain fettuccine as directed on package; cover to keep warm.
Step 4: In small bowl, blend reserved 1/4 cup broth and the cornstarch until smooth. Add to skillet; cook and stir until thickened. Stir in 1 tablespoon of parsley and lemon juice. Spoon chicken mixture over fettuccine; toss to coat. Sprinkle cheese and the rest of the parsley over individual servings.