Penne With Chicken, Asparagus And Lemon Alfredo Sauce

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 1/2 Tbsp olive oil

1 lb penne rigate (penne with ridges) pasta

1 large tomato, halved, seeded and diced

1 lb thin asparagus, ends trimmed, spears cut in /2-in.-long pieces

1/2 cup flour

1 jar (16 oz) Alfredo sauce

1 Tbsp grated lemon peel

12 oz chicken tenders, cut diagonally in 1/2-in.-wide strips

1/4 cup snipped fresh chives

1/2 tsp salt

3 Tbsp fresh lemon juice

Freshly ground black pepper, to taste

Garnish: finely shredded lemon peel

1/4 cup grated Parmesan cheese

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