Step 1

Slice the cooked chicken breasts against the grain and get the spaghetti boiling in lightly salted water.

Step 2

In a large saute pan, lightly saute the garlic in the olive oil.

Step 3

Add the butter, lemon juice and zest, oregano, wine and Dijon mustard.

Step 4

Simmer slowly for a minute or two and then add the chopped fresh asparagus and diced red pepper.

Step 5

Cook for only about 4 to 5 minutes until the asparagus is cooked but still has a little crispness.

Step 6

Add the sliced chicken in the last minute, just to warm it through.

Step 7

Pour the contents of the saute pan over the cooked spaghetti and toss well before serving.