Lemony Pasta Primavera with Chicken, Asparagus & Peas

Directions

1. Bring a medium pot of water to a boil, salt it, and drop in the pasta. Cook until just tender according to package directions, then drain and reserve 1/2 cup of the cooking water.
2. Rinse the produce; trim the woody ends of the asparagus and cut the spears into 2-inch pieces. Peel and mince or press the garlic.
3. Pat the chicken dry and cut it into thin halves. Season with salt and pepper.
4. Heat butter in a skillet over medium-high heat, then brown the chicken on both sides until cooked through. Transfer the chicken to a plate.
5. In the same skillet, add a bit more butter and sauté the asparagus, garlic, and peas with salt and pepper until the asparagus is bright green and just tender.
6. In a small bowl, mix the grated Parmesan with the yogurt, then stir in the lemon zest and lemon juice.
7. Return the warm pasta to the skillet with the vegetables, add the Parmesan-yogurt mixture and half of the reserved pasta water; toss until the sauce coats the pasta, adding more water if needed.
8. Slice the chicken crosswise into strips and place on top of the plated pasta.