1. Cook and drain pasta as directed on package, omitting salt.
2. Meanwhile, break off tough ends of asparagus as far down as stalks snap easily. Wash asparagus, cut into 1-inch pieces.
3. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, cook 2 minutes, stirring occasionally. Stir in asparagus, bell pepper and garlic. Cook 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables and crisp and tender.
4. In small bowl, gradually stir broth into cornstarch. Stir in onions and basil. Stir cornstarch mixture into chicken mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Season with salt. Toss with pasta. Sprinkle with cheese and lemon peel.
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|Serving Size: 1 Serving (412g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 91 (17%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 119.3mg||37 %|
|Sodium 544.8mg||19 %|
|Potassium 659.1mg||17 %|
|Total Carbohydrate 84.9g||25 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 80.9g|
|Protein 27.1g||39 %|
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Calories per serving: 536
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