Chicken Asparagus Pasta

Ingredients
Yields: 6 servings

• 8-10 boneless skinless chicken thighs, cut in appx 1 in pieces
•  1 lb dried pasta of choice, we like penne but up to you
•  2-3 lemons
•  1 lb asparagus, cut in 1/2 in pieces
•  a couple garlic cloves diced or pressed
•  Salt
•  Bell pepper
•  Red pepper flakes
•  Olive oil
•  Parmesan cheese grated
•  Optional Extras: chopped jalapeno, diced fresh tomato, diced scallions, quartered lemons

Directions:

• 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.