Step 1

Bring 1 quart chicken broth to boil in a medium pot. Add pasta and cook 10 minutes until al dente. Drain pasta and keep warm. Reserve some of the pasta cooking liquid.

Step 2

Heat olive oil in a large heavy bottom skillet over medium high heat. Add asparagus, onion and chick’n strips. Cook until onion and asparagus are tender and chick’n is warmed through, about 5 minutes.

Step 3

Stir in soup and lemon juice; season with salt, pepper, garlic powder and red pepper. Add pasta and parmesan cheese; stir to combine.

Step 4

Add a little pasta cooking liquid, a tablespoon at a time to thin sauce out to desired consistency if desired. Garnish with fresh parsley and serve immediately.