Cut chicken and put in a bowl with garlic, the juice of at least one lemon, about a tbl of olive oil, and salt/pepper(s) to taste
Heat a wok or other deep pan w a cover on medium heat and cook chicken covered until no longer pink. The good think about chicken thighs is that there's little chance of overcooking. When done, keep on a low heat .
Meantime, put large pot of salted water on to boil. When boiling, cook asparagus pieces for one minute; remove w a spider or slotted spoon, rinse under cool water to stop cooking and set aside
Cook the pasta, to time specified on box, in the same water you used to cook the asparagus.
When the pasta's done, use a spider/slotted spoon to transfer to pan w chicken.
Add cooked asparagus and as much parmesan as you like, remembering that folks will want to add more to their own bowls. Taste and add more lemon and/or red pepper flakes as needed. (if you like your pasta sauces 'soupier,' you can always add some of the pasta water)
Serve in bowls and let each person add extra cheese and extras they like.
Why did you choose to submit this recipe? "This is a long time family favorite; that dinner staple you can make when everyone wants something different and then you make this and everyone's happy. Simple to make, easy to personalize, and great left-over." - Alice C.