Instructions: Put water for pasta on burner; bring to a boil.

Meanwhile, cut asparagus into 1.5-inch pieces. Core and cut the bell pepper into 1-inch pieces or strips, halved.

Cook pasta to desired doneness as directed on package, adding asparagus during last 2 to 4 minutes of cooking time; cook until asparagus is crisp tender. Drain; cover to keep warm. (Tip: 12 to 15 mins for pasta).

Meanwhile, in small bowl, combine broth, cornstarch and sugar; blend well. Set aside.

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and saute until chicken loses most of its pinkness (3 mins). Add bell pepper and onion and cook 3 minutes or until chicken is lightly browned.

Add cornstarch mixture to skillet; cook and stir just until mixture begins to thicken. Add cooked pasta and asparagus, onions and lemon peel; cook and stir until thoroughly heated. If desired, add salt and pepper to taste. [267 cals, 2g fat (8% cff), 3g fiber, 5 PTS]

Variation: Add 2-3 tablespoons fresh lemon juice to the cornstarch mixture.

PATs Version: 2 cups pasta, 7 ounces chicken, lemon juice, pinch of ground coriander. Good hot weather food with fresh citrus bite. Delicate flavor: use a light hand with the cornstarch sauce. -05/20/2000

Description: "Pictured on Cover of Magazine; chicken may be omitted"

NOTES : Farfalle pasta and asparagus, green onion and yellow bell pepper tossed in a delicate lemon sauce.

tested: - a light entree for hot days
pasta with asparagus, yellow bell pepper and green onions - could omit chicken.

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